Picadillo Salad Recipe
This Picadillo Salad is one of the best pork salads that I've ever known. Try these meat salad seasoned with almonds, onions, green peppers with pimento stuffed olives. Serve it hot or cold on spinach. If you want to know more about this Picadillo Salad please let me know.
Ingredients
1/4 cup slivered blanched almonds
1 pound ground pork
1 medium-sized onion, diced
1 medium-sized green pepper, diced
1 8-ounce can tomato sauce
1/2 cup dark seedless raisins
1/4 cup water
1/4 cup salad olives or chopped pimento-stuffed olives
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/2 10-ounce bag spinach, sliced
Directions
1. In 10-inch skillet over medium heat, toast almonds until lightly browned, stirring frequently. Remove almonds to plate; set aside.
2. In same skillet over high heat, cook ground pork, onion, and green pepper until all pan juices evaporate and meat is well browned. Stir in tomato sauce and remaining ingredients except spinach; heat to boiling. Reduce heat to low; cover; simmer 10 minutes. Serve pork mixture hot or cold on spinach. Sprinkle with toasted almonds.
2. In same skillet over high heat, cook ground pork, onion, and green pepper until all pan juices evaporate and meat is well browned. Stir in tomato sauce and remaining ingredients except spinach; heat to boiling. Reduce heat to low; cover; simmer 10 minutes. Serve pork mixture hot or cold on spinach. Sprinkle with toasted almonds.
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