Pork Salad: Submitted by: Dom Pak | Date Added: 14 Jul 2016 Ingredients:


Vinaigrette

30 ml (2 tbsp. ) Of pure cranberry juice

15 ml (1 tbsp. ) Maple syrup

10 ml (2 tsp. ) Of Dijon mustard

5 ml (1 tsp. ) Of cranberry vinegar or raspberry

60 ml ( 1/4 cup . ) Olive oil

Pepper


375 ml (1 1/2 cup . ) Pork tenderloin , cooked , diced

60 ml ( 1/4 cup . ) Of dry roasted cashews, whole or crushed

125 ml ( 1/2 cup . ) Dried cranberries

2 mini Lebanese cucumber, diced
1 red pepper, diced

2 chopped green onions (green and white parts )

Cooking Instructions:

In a large bowl , combine all dressing ingredients except the oil.

Pour the oil in a thin stream and whisk vigorously to create an emulsion.

Then add the remaining ingredients. Mix gently and adjust seasonings to taste.

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