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Yield
25
Portion Size
142 g/ 5 oz
Category
Pork
Featured Maple Leaf Product: Pulled Pork (26980)
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 |
Method
- 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)
Suggested Accompaniments
Serve with garlic bread or crusty dinner roll.
Nutritional Info per 142 g/ 5 oz
Calories (64.4% from fat) | 267 kcal |
Fat | 19.1 gm |
Saturated Fat | 5.02 gm |
Trans Fat | 0.000 gm |
Cholesterol | 44 mg |
Sodium | 430 mg |
Carbohydrates | 10.2 gm |
Dietary Fiber | 1.7 gm |
Sugars | 6.8 gm |
Protein | 15.7 gm |
Vitamin A | 0 RE |
Vitamin C | 8 mg |
Calcium | 27 mg |
Iron | 1.57 mg |
Potassium | 301 mg |
Phosphorous | 138 mg |