Pork Pear and Walnut Salad
"Quick and easy mid-week meal. From Super Food Ideas magazine, June 2012"
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil, extra virgin
- 150 g Baby Spinach
- 300 g roast pork, left-overs, thinly sliced and torn
- 2 pears, Packham, unpeeled, coed and sliced
- 2 celery ribs
- 1⁄3 cup walnuts
directions
- Whisk mustard and vinegar together in a small bowl. Add oil, whisking constantly until combined. Season with salt and pepper.
- Place spinach on a platter. Arrange pork and pear on top. Sprinkle with celery and walnuts. Drizzle over mustard mixture.
- Serve immediately.
- Note: Try apples and cashews instead of pears and walnuts, or toss through dried cranberries and pinenuts instead.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
