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Total Time
30mins
Prep 15 mins
Cook 15 mins

A light summery main course salad, great for using up leftover roast pork. Serve with dinner rolls and you're done!

Ingredients Nutrition

  • 1 12 cups pork loin, roasted and cooled
  • 3 large peaches
  • 12 cup feta cheese, crumbled
  • 1 (5 ounce) package mixed baby greens
  • 14 large onion, sliced very thinly
  • 13 cup pecans, broken
  • 12 cup raspberry vinaigrette dressing

Directions

  1. Dice pork into bite-size cubes and set aside.
  2. Bring medium sized pot of water to a boil and add peaches. Boil for 1 minute, then remove and run under cool water. This makes the skins slip off more easily. Peel peaches and chop into bite size cubes.
  3. Toss all salad ingredients together except vinaigrette.
  4. Add vinaigrette and toss again just before serving.