Recipe courtesy of the National Pork Board via Yummly
- 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)
- In a small bowl, whisk together the vinegar, oil, brown sugar, ginger and allspice. Season with salt and pepper and set aside.
- 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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