CARIBBEAN PORK AND MANGO SALAD
Serves 4.
• 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 1 26-ounce jar of mango slices, drained)
• 1/2 cup fruit-flavored vinaigrette dressing
Directions
In large bowl, gently toss all ingredients with dressing.
Serve on shallow salad bowls or dinner plates.
Use cubed Peppered Pork Roast (in Main Dish category)
* If mangos are hard to find, use 2 8-ounce cans mandarin orange segments, drained
Serving Suggestions
Get a feel for the islands with this festive salad that uses Peppered Pork Roast leftovers. Make the meal complete with cornbread muffins.
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 courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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