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Prep 20min
Total0min
Ingredients11
Servings8
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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
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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.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
190
Calories from Fat
60
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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