Margo Scofield
Fair Oaks, California
This corny salad is pegged to be served with poultry, but also try it with fish or pork!
Pilgrim Corn Salad
- Prep Time 20 min
- Total 0 min
- Ingredients 11
- Servings 8
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
Instructions
-
Step1In medium bowl, combine corn, cranberries and chopped pecans; toss to mix.
-
Step2In 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.
-
Step3To serve, stir gently to mix. Garnish with basil sprigs and pecan halves.
Nutrition
190
Calories
7g
Total Fat
2g
Protein
30g
Total Carbohydrate
13g
Sugars
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;
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