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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Servings 8

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( 14 ) Ratings

14 Ratings

5 Stars 19%

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Member Reviews ( 2 )

3294d8b1-f111-45e5-8c26-15c20f116394

Bake-Off® Contest 39, 2000

Margo Scofield

Fair Oaks, California

ingredients 11
Prep Time 20 min
Total Time 0 min

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

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Directions

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.