Use leftover roast for this flavorful salad.Good for a potluck or picnic. Young chefs can help mix the saladand the dressing. Serve in bread bowls or with breadsticks.
Recipe: Southwestern PorkSalad
2 cups (about 1 pound) roasted pork loin,cut into 1/2-inch cubes
1 (16-ounce) can kidney beans, drained and rinsed (garbanzo orpinto beans may be substituted)
1 (3-ounce) can pitted black olives, drained
1/2 cup chopped onion
1/2 cup chopped green pepper
1 large tomato, peeled, seeded and chopped
2 tablespoons granulated sugar
1/4 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon dry mustard
1/2 teaspoon cumin
1/2 teaspoon oregano leaves, crushed
1/4 teaspoon salt or to taste
2 tablespoons chopped parsley
Makes 6 servings.
Recipe provided courtesy of Pork, The OtherWhite Meat.
Southwest Pulled Pork Salad RecipeIf the Southwestern PorkSalad recipe was useful and interesting, you can share it with your friends or leave a comment.