Get a feel for the islands with this festive
salad that uses Peppered
Pork Roast leftovers. Make the meal complete with cornbread
muffins.
Caribbean
Pork and Mango Salad
- 3/4 pound cooked Peppered
Pork Roast cut
into 1/2-inch cubes
6 cups mixed greens
1 (15-ounce) can black beans, rinsed and drained
1/4 red onion, halved and then thinly sliced
2 ripe mangos, peeled and cubed (or one 26-ounce jar of mango
slices, drained)
1/2 cup fruit-flavored vinaigrette dressing
- In large bowl, gently
toss all ingredients with dressing. Serve on shallow salad bowls
or dinner plates.
Makes 4 servings.
Nutrition Facts: Calories
330 calories; Protein 31 grams; Fat 7 grams; Sodium 530 milligrams;
Cholesterol 65 milligrams; Saturated Fat 2 grams; Carbohydrates
37 grams
Recipe provided courtesy
of Pork, The Other White Meat.
