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Description
Cool way to spend a summer's day and to use leftover roast. Fix the first part of this the night before. The rest of the salad comes together quickly and doesn't require heating the kitchen. Serve with mini muffins and gingered lemonade.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- Combine vinegar, oil, sugar and salt together; pour over pork and let pork marinate 4-24 hours, covered and refrigerated. Toss together lettuce, celery, grapes, green onion and parsley. Add dressing and pork; toss well. Carefully fold in mandarin orange slices. Makes four 1 1/2-cup servings; top each serving with a few almond slices.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol35mg12% |
| Sodium360mg15% |
| Potassium620mg18% |
| Protein15g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber3g12% |
| Sugars13g |
| Vitamin A150% |
| Vitamin C60% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.