Pulled Pork, Apple & Walnut Salad - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

142 g/ 5 oz

Ingredients

	Metric	Imperial
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

Wash romaine lettuce and apples. Trim and chop romaine lettuce, de-core and slice apples, and peel and finely slice red onions.
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.
In a large bowl or serving pan, combine the lettuce, apples, cranberries, onions, walnuts and salad dressing. Gently toss the salad until fully dressed.
Chill salad prior to serving.
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.
Alternately, commercially available salad dressing can replace the dressing ingredients above. (Nutritional analysis will be different)

Serve with garlic bread or crusty dinner roll.