Grape and Pork Salad Recipe
Ingredients
| 4 cups torn Bibb lettuce or Boston lettuce | ||
| Romaine | 2 Cup (16 tbs) | |
| 2 cups seedless red grapes, halved | ||
| 1 1/2 cups cooked pork cut into julienne strips | ||
| 3 tablespoons olive oil or salad oil | ||
| Water | 2 Tablespoon | |
| Wine vinegar | 2 Tablespoon | |
| Ground coriander | 3/4 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Garlic salt | 1/4 Teaspoon | |
| Slivered almonds | 1/4 Cup (16 tbs), toasted | |
Directions
In a very large mixing bowl combine the Bibb or Boston lettuce, romaine, grapes, and pork.
Cover and chill while preparing the dressing.
For dressing, in a screw-top jar combine olive oil or salad oil, water, vinegar, coriander, sugar, and garlic salt.
Cover and shake well.
Pour over lettuce mixture.
Toss lightly to coat.
To serve, spoon mixture onto 4 salad plates.
Sprinkle with almonds.
Cover and chill while preparing the dressing.
For dressing, in a screw-top jar combine olive oil or salad oil, water, vinegar, coriander, sugar, and garlic salt.
Cover and shake well.
Pour over lettuce mixture.
Toss lightly to coat.
To serve, spoon mixture onto 4 salad plates.
Sprinkle with almonds.
Chef
