Hearty Pork Salad
This recipe makes 4 servings
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 |
You will really appreciate leftover roast pork in this arranged salad.
Ingredients
- 8 red-skinned potatoes, scrubbed (12 oz/375 g)
- 4 leaves leaf lettuce
- 1 sweet yellow pepper, cut into rings
- 2 cups cooked pork, strips
- 1/2 cup gherkin pickles
- 3 hard boiled eggs, sliced
- 3 oz Swiss cheese, cut into strips
- Dressing
- 3 tbsp vegetabIe oil
- 2 tbsp cider vinegar
- 2 tbsp light mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp 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.
Source : Canadian Living Magazine: October 2006
- Keywords : Salad; Pork; Eggs; Vegetables; Make-Ahead;
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