1 pound roasted boneless pork loin, cut into 1/2 inch cubes
2 (12 ounce) bags frozen corn, thawed
1 1/2 cups fresh tomatoes, seeded and diced
2 tablespoons minced fresh herbs (parsley, thyme, basil, etc)
Red leaf lettuce, washed

Vinaigrette:
1 tablespoon corn starch
1 cup water, divided
1 teaspoon Dijon-style mustard
2 garlic cloves, minced
1/2 cup red wine vinegar
1 tablespoon olive oil

Vinaigrette: Combine cornstarch and 1/4 cup water and mix well. Pour remaining 3/4 cup water into a small saucepan and bring to boil. Add cornstarch mixture and stir to thicken. Remove from heat and cool. Add remaining ingredients and stir well. Can be refrigerated if made before hand; shake well before using.

Combine salad ingredients and toss gently. Pour vinaigrette over pork mixture and toss gently. Garnish serving plate or individual salad plates with red leaf lettuce, top with pork mixture and serve.

Makes 6 Servings
Serving Size: 8 ounces pork mixture and vinaigrette (excluding lettuce)