Club Salad Deluxe
Recipe provided courtesy of National Pork Board.
12 ounces roast pork, shaved (sliced very thinly)
12 slices bacon, cooked, broken into bite-size pieces
2 ripe tomatoes, cut into wedges
1 cup seasoned croutons
12 ounces chopped mixed salad greens, about 6 cups
1 cup Thousand Island or Ranch dressing
Optional Salad Toppings: Peeled and cubed avocado, crumbled blue cheese, sliced hard-boiled egg
- Make a bed of greens on each of four chilled dinner plates.
- Arrange pork, cooked bacon, tomato, croutons and optional salad ingredients atop greens.
- Serve immediately with dressings on the side.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.