Maple Leaf Foodservice

Pulled Pork, Apple & Walnut Salad

Featured Maple Leaf Product: Pulled Pork (26980)

Ingredients

MetricImperial
Schneiders Pulled Pork 1.75 Kg 3.9 Lbs
Romaine Lettuce, Washed/Trimmed, Chopped 800 g 1.8 Lbs
Apples, Fresh, Sliced Thin 500 g 1.1 Lbs
Red Onions, Diced 75 g 2.7 oz
Cranberries, Dried 250 mL 8.5 fl oz
Walnuts 200 g 7.1 oz
Olive Oil, Extra Virgin 60 mL 2 fl oz
Balsamic Vinegar 30 mL 1 fl oz
Dijon Mustard 15 mL 1 tbsp
Salt 2.5 mL 1/2 tsp
White Pepper 1 mL 1/5 tsp
Brown Sugar 2.5 mL 1/2 tsp

Method

  • 1. Wash romaine lettuce and apples. Trim and chop romaine lettuce, de-core and slice apples, and peel and finely slice red onions.
  • 2. Prepare the salad dressing by adding dijon mustard to a small bowl and whisking in the olive oil. While still whisking, add the balsamic vinegar, salt, white pepper and brown sugar.
  • 3. In a large bowl or serving pan, combine the lettuce, apples, cranberries, onions, walnuts and salad dressing. Gently toss the salad until fully dressed.
  • 4. Chill salad prior to serving.
  • 5. Heat the pork aside from the mixed salad to a temperature of 160 F/70 C. Serve the dish with a portion of the salad on the plate and top with a 60 gm portion of the warm pulled pork. Alternately, the pulled pork could go on the side of the salad.
  • 6. Alternately, commercially available salad dressing can replace the dressing ingredients above. (Nutritional analysis will be different)

Suggested Accompaniments

Serve with garlic bread or crusty dinner roll.
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