Pulled Pork Salad with Peaches and Cilantro
Dressing
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 allspice
Season with salt and pepper
Salad
5 ounces mixed salad greens (10 cups lightly packed)
1 large pitted peach, thinly sliced
1/2 small red onion, halved and thinly sliced
1/2 cup coarsely chopped fresh cilantro
2 tablespoons sliced almonds
8 ounces cooked pulled pork (using lean sirloin)
In small bowl, whisk together 3 tablespoons rice vinegar, 1-1/2 tablespoons canola oil or other neutral-flavored oil, 2 tablespoons light brown sugar, 1 teaspoon ground ginger and 1/8 teaspoon allspice. Season with salt and pepper and set aside.
In a large mixing bowl, combine 5 ounces mixed salad greens (10 cups lightly packed), 1 large pitted peach, thinly sliced, 1/2 small red onion, halved and thinly sliced and 1/2 cup coarsely chopped fresh cilantro. Add some of the dressing and toss.
Arrange the salad on a platter or plates and top with pulled pork. Drizzle some of the remaining dressing over the pork, top with 2 tablespoons sliced almonds, toasted. Makes 4 servings.
Note: You will need 8 ounces cooked pulled pork (using lean sirloin), warm or room temperature.
To vary the recipe, enjoy it with a nectarine, plums or apricots instead of the peach.
You also can use spinach or arugula instead of the mixed greens and substitute your favorite bottled Asian-style or Chinese chicken salad dressing.
From the National Pork Board