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.

Source: Midwest Living
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Ingredients

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Directions

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  • Remove meat from the reserved pork roast; discard bones. Slice the meat across the grain into thin strips. Place in a medium bowl.

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  • Add dressing to meat strips; toss gently to coat.

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  • 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

618 calories; 34 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 111 mg cholesterol; 775 mg sodium. 715 mg potassium; 40 g carbohydrates; 2 g fiber; 11 g sugar; 36 g protein; 0 g trans fatty acid; 632 IU vitamin a; 11 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 24 mcg folate; 1 mcg vitamin b12; 101 mg calcium; 3 mg iron;

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