Hearty Pork Salad

Tested Till Perfect

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%
    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.

Source

Canadian Living Magazine: October 2006





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