Thai-Style Salad | Midwest Living

Thai-Style Salad

Thai-Style Salad

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  • Makes: 4 servings
  • Prep 30 mins

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Bottled Asian dressing makes this light, healthy weeknight supper salad a snap. The recipe calls for leftover Wine-Marinated Pork Roast and croutons made from Pimiento Corn Muffins, but you can substitute 1 pound of any thinly sliced cooked pork and croutons of your choice.


  • Reserved Wine-Marinated Pork Roast (see recipe,
  • 2/3 cup bottled regular or light Asian ginger sesame salad dressing
  • 4 cups torn mixed salad greens
  • 1 small cucumber, peeled, halved, seeded and thinly sliced
  • 1/2 cup loosely packed mint leaves
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons snipped fresh cilantro
  • Corn Muffin Croutons (see recipe,


  1. Remove meat from the reserved pork roast; discard bones. Slice the meat across the grain into thin strips. Place in a medium bowl.
  2. Add dressing to meat strips; toss gently to coat.
  3. Divide greens among four dinner plates. Top each with cucumber slices, mint leaves, and green onions. Remove meat strips from dressing and arrange meat over the greens. Drizzle the remaining dressing over all. Sprinkle with snipped cilantro and Pimiento Corn Muffins.

Nutrition Facts

(Thai-Style Salad)

Servings Per Recipe 4, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, sat. fat (g) 6, Folate (µg) 24, Monounsaturated fat (g) 5, Cobalamin (Vit. B12) (µg) 1, Polyunsaturated fat (g) 2, fiber (g) 2, calcium (mg) 101, sodium (mg) 775, sugar (g) 11, iron (mg) 3, Potassium (mg) 715, vit. A (IU) 632, cal. (kcal) 618, Trans fatty acid (g) 0, vit. C (mg) 11, pro. (g) 36, Thiamin (mg) 1, carb. (g) 40, Fat, total (g) 34, Riboflavin (mg) 0, chol. (mg) 111

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