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Home > Pulled Pork, Apple & Walnut Salad

Pulled Pork, Apple & Walnut Salad

Featured Maple Leaf Product: Pulled Pork (26980)

Recipe Information

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)

Yield

25

Portion Size

142 g/ 5 oz

No category available.

Suggested Accompaniments

Serve with garlic bread or crusty dinner roll.

Nutritional Information

per 142 g/ 5 oz

Nutrient Quantity
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

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