Cool way to spend a summer's day and to
use leftover roast. Fix the first part of this the night before.
The rest of the salad comes together quickly and doesn't require
heating the kitchen. Serve with mini muffins and gingered lemonade.
Mandarin Orange Pork Salad
- 1/2 pound cooked pork loin, cut in thin
strips
3 tablespoons red wine vinegar
1 tablespoon vegetable oil
2 teaspoons granulated sugar
1/2 teaspoon salt
1 head lettuce, torn into bite-sized pieces
1/2 cup celery, thinly sliced
1 cup red seedless grapes, sliced in half
2 tablespoons chopped green onion
1 tablespoon minced parsley
1 (8-ounce) can mandarin orange segments, chilled and drained
3 tablespoons sliced almonds
- Combine vinegar, oil, sugar and salt together;
pour over pork and let pork marinate 4 to 24 hours, covered and
refrigerated.
- Toss together lettuce, celery, grapes,
green onion and parsley. Add dressing and pork; toss well. Carefully
fold in mandarin orange slices. Top each serving with a few almond
slices.
Serves 4.
Nutrition Facts
Calories 236 calories
Protein 18 grams
Fat 10 grams
Sodium 319 milligrams
Cholesterol 44 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
