Bake-Off® Contest 39, 2000
Fair Oaks, California

Pilgrim Corn Salad

This corny salad is pegged to be served with poultry, but also try it with fish or pork!

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  • prep time 20 min
  • total time
  • ingredients 11
  • servings 8
 

Ingredients

2
(11-oz.) cans Green Giant® SteamCrisp® White Shoepeg Corn, drained
3/4
cup sweetened dried cranberries
1/4
cup chopped pecans
2
tablespoons balsamic vinegar
2
tablespoons olive oil
1
tablespoon apricot preserves
1
teaspoon Dijon mustard
1
teaspoon Worcestershire sauce
2
tablespoons finely chopped fresh basil
Fresh basil sprigs
8
pecan halves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine corn, cranberries and chopped pecans; toss to mix.
  • 2 In small bowl, combine vinegar, oil, preserves, mustard and Worcestershire sauce; beat with wire whisk until smooth. Add vinegar mixture and chopped basil to corn mixture; toss to coat well. Let stand 10 minutes.
  • 3 To serve, stir gently to mix. Garnish with basil sprigs and pecan halves.
  • 1 In medium bowl, combine corn, cranberries and chopped pecans; toss to mix.
  • 2 In small bowl, combine vinegar, oil, preserves, mustard and Worcestershire sauce; beat with wire whisk until smooth. Add vinegar mixture and chopped basil to corn mixture; toss to coat well. Let stand 10 minutes.
  • 3 To serve, stir gently to mix. Garnish with basil sprigs and pecan halves.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
190
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
250mg
250%;
Total Carbohydrate
30g
30%
(Dietary Fiber
2g
2%
  Sugars
13g
13%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
8%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.