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Pilgrim Corn Salad

  • Prep 20 min
  • Total 0 min
  • Ingredients 11
  • Servings 8

This corny salad is pegged to be served with poultry, but also try it with fish or pork! ...MORE+ LESS-

Bake-Off® Contest 39, 2000
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

Hide Images
  • 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 Facts

Serving Size: 1/2 Cup
Calories
190
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
250mg
10%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
8%
Sugars
13g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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