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Serves 4

1/2 pound cooked pork loin, cut in thin strips
3 tablespoons red wine vinegar
1 tablespoon vegetable oil
2 teaspoons sugar
1/2 teaspoon salt
1 head lettuce, torn into bite-sized pieces
1/2 cup celery, thinly sliced
1 cup red seedless grapes, sliced in half
2 tablespoons chopped green onion
1 tablespoon minced parsley
1 8-ounce can mandarin orange segments, chilled and drained
3 tablespoons sliced almonds

Combine vinegar, oil, sugar and salt together; pour over pork and let pork marinate 4-24 hours, covered and refrigerated.

Toss together lettuce, celery, grapes, green onion and parsley.

Add dressing and pork; toss well.

Carefully fold in mandarin orange slices.

Makes four 1 1/2-cup servings; top each serving with a few almond slices.

Serving Suggestions

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. Serve with mini muffins and gingered lemonade.

Nutrition Facts
Calories 248 calories; Protein 19 grams; Fat 11 grams; Sodium 344 milligrams; Cholesterol 41 milligrams; Saturated Fat 3 grams; Carbohydrates 19 grams; Fiber 3 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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