Caribbean Pork and Mango Salad
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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