| 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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