>From the Pillsbury website...


Pilgrim Corn Salad
Margo Scofield 
Fair Oaks, CA
Bake-Off® Contest 39, 2000
Prep Time: 20 min 

Makes: 8 (1/2 ­cup) servings  
This corny salad is pegged to be served with poultry, but also try it with fish 
or pork!

2(11-oz.) cans Green Giant® White Shoepeg Corn, drained
3/4cup sweetened dried cranberries
1/4cup chopped pecans
2tablespoons balsamic vinegar
2tablespoons olive oil
1tablespoon apricot preserves
1teaspoon Dijon mustard
1teaspoon Worcestershire sauce
2tablespoons finely chopped fresh basil
Fresh basil sprigs
8pecan halves

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.

Rhonda G in Missouri 
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