Source: National Pork Board

Quick summer salad using leftover pork roast.

Servings

0.5 lb Pork, roast, center loin, roasted , cut in thin strips
3 tbsp red wine vinegar
1 tbsp vegetable oil
2 tsp sugar
0.5 tsp salt
1 Lettuce, iceberg, fresh, head, small , torn into bite-sized pieces
4 oz medium celery stalk , thinly sliced
1 cup Grapes, Thompson seedless, fresh , sliced in half
2 tbsp fresh chopped green onion
1 tbsp chopped parsley , minced
8 oz Mandarin Oranges, natural style, canned , chilled and drained
3 tbsp sliced almonds

1 Combine vinegar, oil, sugar, and salt. Pour over pork and let pork marinate 4 to 24 hours, covered and refrigerated.
2 Toss together lettuce, celery, grapes, green onion, and parsley. Add dressing and pork; toss well.
3 Carefully fold in mandarin orange slices.
4 Top each serving with a few almond slices.

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.