Made This Recipe? Add Your Photo
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!
- Dice pork into bite-size cubes and set aside.
- 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.
- Toss all salad ingredients together except vinaigrette.
- Add vinaigrette and toss again just before serving.