Recipe courtesy of the National Pork Board via Yummly

Ingredients:

  • 8 ounces Pulled pork (warm or room temperature)
  • 3 tablespoons Rice vinegar
  • 1 1/2 tablespoons Canola oil (or other neutral-flavored oil)
  • 2 tablespoons Brown sugar (light)
  • 1 teaspoon Ground ginger
  • 1/8 teaspoon Ground allspice
  • Salt and pepper to taste
  • 5 ounces Mixed salad greens (10 cups lightly packed)

    • Or try spinach or arugula instead
  • 1 Peach (large, pitted and thinly sliced)
    • Or pick what’s in season: nectarines, plums, apricots, apples, mangoes or berries
  • 1/2 cup Red onion (halved and thinly sliced)
  • 1/2 cup Fresh cilantro (coarsely chopped)
  • 2 tablespoons Almonds (sliced and toasted)

Directions:

  1. In a small bowl, whisk together the vinegar, oil, brown sugar, ginger and allspice. Season with salt and pepper and set aside.
  2. In a large mixing bowl, combine the greens, peach, onion and cilantro. Add some of the dressing and toss. Arrange the salad on a platter or plates and top with the pork. Drizzle some of the remaining dressing over the pork, top with the almonds, and serve.

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