You will really appreciate leftover roast pork in this arranged salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2006
Ingredients
Dressing:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 807 mg
- Protein 35 g
- Calories 493.0
- Total fat 28 g
- Cholesterol 221 mg
- Saturated fat 8 g
- Total carbohydrate 26 g
%RDI
- Iron 17.0
- Folate 21.0
- Calcium 24.0
- Vitamin A 15.0
- Vitamin C 100.0
