Cooking with Cathy: Pork Roast Pulled Salad with Blue Cheese Balsamic Vinaigrette

By: By: Chef Cathy Zeis
By: By: Chef Cathy Zeis

Ingredients

1 package of pre-washed, spring mix salad
1/4 lb. sliced pork roast, cubed, 1/2" thick
1 cup diced red onion, small diced
1 cup fresh cucumber, small diced
1-10.5 oz. can sweet corn kernels, drained
1-10.5 oz. can black beans, drained
1 small carton fresh grape tomatoes, rinsed and dried
1-6 oz. carton crumbled blue cheese
2 cup Balsamic Vinaigrette

Directions

In a small salad bowl, mix Balsamic Vinaigrette and crumbled blue cheese together. Stir to incorporate. Set aside. In a large salad bowl, mix all other ingredients. Chill salad and dressing for 30 minutes. Pour salad dressing over salad and mix well. Serve chilled.

*Hint: A pulled salad is a salad that does not require cutting. Just dig in! This recipe also works well with chicken and steak.

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