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Pilgrim Corn Salad

(14)
  2 reviews
  • 20 min prep time
  • 0 min total time
  • 11 ingredients
  • 8 servings
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This corny salad is pegged to be served with poultry, but also try it with fish or pork!

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

Ingredients

2
(11-oz.) cans 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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
162.6
Calories from Fat
60
% Daily Value
Total Fat
7.9g
12%
Saturated Fat
0.9g
4%
Cholesterol
0mg
0%
Sodium
160.4mg
7%
Total Carbohydrate
24.2g
8%
Dietary Fiber
2.9g
12%
Sugars
11.2g
Protein
2.3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
3.60%
4%
Calcium
1.10%
1%
Iron
3%
3%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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