Pilgrim Corn Salad

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

  • 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
  • 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.
  • 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.
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