If the weather won’t let you fire up the grill, this delicious recipe from Heather McPherson of The Orlando Sentinel still gives you that summertime feel, blended with crisp romaine and delicious fruit.
Pulled Pork Salad with Peaches & Cilantro
Makes 4 servings
Ingredients
8 ounces cooked pulled pork (using lean sirloin), warm or room temperature
3 tablespoons rice vinegar
1 1/2 tablespoons canola oil or other neutral-flavored oil
2 tablespoons light brown sugar
1 teaspoon ground ginger
1/8 teaspoon ground allspice
Salt and pepper
5 ounces mixed salad greens (10 cups lightly packed)
1 large peach, pitted and thinly sliced
1/2 small red onion, halved and thinly sliced
1/2 cup coarsely chopped fresh cilantro
2 tablespoons sliced almonds, toasted
Instructions
In a small bowl, whisk together the vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper and set aside.
In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss. Arrange the salad on a platter or plates and top with the pork. Drizzle some of the remaining dressing over the pork, top with the almonds, and serve.
Note from Heather: Substitute nectarines, plums, or apricots for the peaches, if desired. You can also use spinach or arugula instead of the mixed greens. And to make preparation even easier, instead of making the dressing, use a favorite bottled Asian-style or Chinese chicken salad dressing.
SOURCE: National Pork Board