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Pilgrim Corn Salad

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Pillsbury Kitchens
Updated Aug 2, 2016
Bake-Off® Contest 39, 2000
Margo Scofield
Fair Oaks, California
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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
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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

Instructions

  • Step 
    1
    In medium bowl, combine corn, cranberries and chopped pecans; toss to mix.
  • Step 
    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.
  • Step 
    3
    To 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;
*Percent Daily Values are based on a 2,000 calorie diet.
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