Crunchy Chinese Pork Salad
Intriguing flavors and textures make this main-dish salad, that uses leftover roast pork, an instant family favorite.
3/4 pound cooked roast pork, cubed
4 slices bacon, diced
6 cups torn iceberg lettuce
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup sliced green onions
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon ketchup
1 teaspoon dry mustard
1 (3-ounce) can chow mein noodles
- In a large skillet, cook bacon just until crisp; drain and set aside.
- In a large bowl toss together bacon, pork, lettuce, water chestnuts and green onions.
- For dressing, in small bowl stir together soy sauce, honey, catsup and dry mustard.
- Add dressing and chow mein noodles to salad; tossing lightly to coat.
Makes 4 servings.
Recipe and photograph courtesy of National Pork Board.