Leftover roast pork is the star ingredient of this quick and easy winter salad.
Ingredients
- 1 tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 150g baby spinach
- 300g leftover roast pork (with crackling), thinly sliced, torn (see related recipe)
- 2 medium packham pears, unpeeled, cored, thinly sliced
- 2 celery stalks, thinly sliced diagonally
- 1/3 cup walnuts
Method
- Step 1Whisk mustard and vinegar together in a small bowl. Add oil, whisking constantly until combined. Season with salt and pepper.
- Step 2Place spinach on a platter. Arrange pork and pear on top. Sprinkle with celery and walnuts. Drizzle over mustard mixture. Serve immediately.
Nutrition
1565 kj
Energy
27.1g
Fat Total
6.1g
Saturated Fat
3.8g
Fibre
20.4g
Protein
57mg
Cholesterol
221mg
Sodium
11.4g
Carbs (total)
All nutrition values are per serve
Notes
Pears not in season? Try sliced apples and cashews or toss through dried cranberries and pine nuts instead.
- Author: Lucy Nunes
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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