Monday, July 22, 2013

Barbecued Pork Salad

 A few weeks ago, I needed to fix something for my lunch at work.  When I checked out my fridge, I found I had some roast pork, celery, onion, red pepper, radishes, some cooked asparagus and some black olives.  The roast pork had been glazed with a barbecue sauce so I decided to play that up by using some barbecue sauce in the salad.  It turned out to be a very tasty lunch that I will make again, probably this week since I made another pork roast today.  Since asparagus season is over here, I will  add some frozen, thawed peas.  The recipe is for just one serving, but it could be easily multiplied to serve more.

Barbecued Pork Salad
1/2 c. chopped cooked roast pork, chicken, ham or beef
1 to 2 ribs celery, finely chopped
2 thin slices onion, finely chopped
1/3 c. red pepper, chopped
3 to 4 radishes, quartered and sliced
6 spears asparagus, chopped
3 to 4 black olives, halved and sliced
2 T. mayonnaise
1 T. barbecue sauce
barbecue spice
croutons

Combine pork, celery, onion, red pepper, radishes, asparagus,and olives in a small bowl.  In another small bowl combine mayonnaise and barbecue sauce until well blended.  Combine with pork and vegetables until well blended.  Sprinkle with a dash of barbecue spice.  Chill and serve topped with croutons.  Makes 1 serving

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3 comments:

  1. Thanks for a great use of some leftover pork in my frig. This will be lunch for me tomorrow at work.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

    ReplyDelete
  2. This is a different and tasty salad! I think I would use everything but radishes (I'm not a big fan, lol) perhaps zucchini for the fresh crunch? Thank you for sharing the recipe, Pining to my easy to be green board

    ReplyDelete
  3. That is so different and looks so yummy! Thanks for sharing with us this week at Monday Funday!

    Take care,

    Trish

    ReplyDelete

I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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