Name: Pork Salad with Mustard-Soy Sauce
Ingredients: 2 c (approx.) mixed greens; 8 Slices cooked loin of pork,; At room temperature; 1 Red bell pepper, seeded and; Cut into thick slices; 2 tb Dijon mustard; 1 1/2 ts Soy sauce; 1 tb Fresh lemon juice; 1 tb Wine vinegar; 3 1/2 tb Olive oil; 1 Pepper

The great danger facing all of us...is not that we shall make an absolute failure of life, nor that we shall fall into outright viciousness, nor that we shall be terribly unhappy, nor that we shall feel [that] life has no meaning at all – not these things. The danger is that we may fail to perceive life's greatest meaning, fall short of its highest good, miss its deepest and most abiding happiness, be unable to tender the most needed service, be unconscious of life ablaze with the light of the Presence of God – and be content to have it so – that is the danger. That someday we may wake up and find that always we have been busy with husks and trappings of life and have really missed life itself. For life without God, to one who has known the richness and joy of life with Him, is unthinkable, impossible. That is what one prays one's friends may be spared – satisfaction with a life that falls short of the best, that has in it no tingle or thrill that comes from a friendship with the Father.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Salads, Pork, Sauces	4	Servings

INGREDIENTS

2	c	(approx.) mixed greens
8		Slices cooked loin of pork,
		At room temperature
1		Red bell pepper, seeded and
		Cut into thick slices
2	tb	Dijon mustard
1 1/2	ts	Soy sauce
1	tb	Fresh lemon juice
1	tb	Wine vinegar
3 1/2	tb	Olive oil
1		Pepper

INSTRUCTIONS

THE SALAD
THE VINAIGRETTE
You can add all sorts of food you might happen to find in the refrigerator
to fill this salad out - hard-boiled egg wedges, anchovy filets, black
olives, red grapes, celery sticks, or cooked vegetables. Serve with warm
toast triangles.
1.  Assemble the salad:  Arrange the greens in the center of the plate
and surround with the pork and pepper slices.
2.  Prepare the vinaigrette:  In a small bowl, mix the mustard with the
soy sauce, lemon juice, and vinegar. Whisk in the olive oil and season with
pepper.  Drizzle over the pork and greens.
Serves 4.
From:  LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
1991  Shared by:  Karin Brewer, Cooking Echo, 2/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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