- Makes: 4 servings
- Prep 30 mins
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, http://www.midwestliving.com/recipe/wine-marinated-pork-roast/)
bottled regular or light Asian ginger sesame salad dressing
torn mixed salad greens
small cucumber, peeled, halved, seeded and thinly sliced
loosely packed mint leaves
thinly sliced green onions
snipped fresh cilantro
Corn Muffin Croutons (see recipe, http://www.midwestliving.com/recipe/pimiento-corn-muffins/)
- Remove meat from the reserved pork roast; discard bones. Slice the meat across the grain into thin strips. Place in a medium bowl.
- Add dressing to meat strips; toss gently to coat.
- 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.
(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