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THE SALAD
2 c (approx.) mixed greens 1 Red bell pepper, seeded and
8 Slices cooked loin of pork, Cut into thick slices
At room temperature
THE VINAIGRETTE
2 tb Dijon mustard 1 tb Wine vinegar
1 1/2 ts Soy sauce 3 1/2 tb Olive oil
1 tb Fresh lemon juice 1 Pepper
You can add all sorts of food you might happen to find in the refrigerator to fill this salad out - hard-boiled egg wedges, anchovy filets, black olives, red grapes, celery sticks, or cooked vegetables. Serve with warm toast triangles. 1. Assemble the salad: Arrange the greens in the center of the plate and surround with the pork and pepper slices.
2. Prepare the vinaigrette: In a small bowl, mix the mustard with the soy sauce, lemon juice, and vinegar. Whisk in the olive oil and season with pepper. Drizzle over the pork and greens.
Serves 4.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991 Shared by: Karin Brewer, Cooking Echo, 2/93
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