Hearty Pork Salad
You will really appreciate leftover roast pork in this arranged salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 493 |
| pro | 35 g |
| total fat | 28 g |
| sat. fat | 8 g |
| carb | 26 g |
| fibre | 2 g |
| chol | 221 mg |
| sodium | 807 mg |
| % RDI: | - |
| calcium | 24% |
| iron | 17% |
| vit A | 15% |
| vit C | 100% |
| folate | 21% |
Suggested Recipes
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8 red-skinned potatoes, scrubbed (12 oz/375 g)
4 leaves leaf lettuce
1 sweet yellow pepper, cut_into rings
2 cups (500 mL) cooked pork strips
1/2 cup (125 mL) gherkin pickles
3 hard-cooked eggs, sliced
3 oz (90 g) swiss cheese, cut_into strips
Dressing:
3 tbsp (50 mL) vegetable oil
2 tbsp (25 mL) cider vinegar
2 tbsp (25 mL) light mayonnaise
1 tsp (5 mL) dijon mustard
1/4 tsp (1 mL) each salt, pepper and granulated sugar
1 green onion, minced
Preparation:
In saucepan of boiling salted water, cover and cook potatoes just until tender, about 15 minutes. Drain and let cool; cut into quarters.
Line platter with lettuce; arrange potatoes, yellow pepper, pork, gherkins, eggs and cheese in separate piles on lettuce. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Dressing: In bowl, whisk together oil, vinegar, mayonnaise, mustard, salt, pepper, sugar and green onion. (Make-ahead: Cover and refrigerate for up to 24 hours.) Drizzle over salad.
Tags:
Salads and Salad Dressings; Meat-Pork; Eggs; Vegetables; Cheese/Other Dairy; Boil/Simmer; Make-Ahead;
Source
Canadian Living Magazine: October 2006
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