Oriental Pork Salad
2 cups thin strips cooked Pork
1/2 cup Cashew Halves or Pieces 2 Carrots, julienned 1 rib
of Celery, julienned 1 bunch of Green Onions, sliced 1/2"
on diagonal fresh Spinach Leaves
Dressing:
2/3 cup Olive Oil
3/4 cup Rice or White Wine Vinegar 2 Tbsp. Soy Sauce 1 tsp.
ground Ginger
4/4 tsp. Pepper
In medium bowl, combine all salad ingredients except
spinach leaves. In a jar with a tight lid, combine all the
dressing ingredients, put lid on tightly and shake like the
devil, or do this in the blender. Pour half of the dressing
over salad mixture; toss gently to mix. Serve on Spinach
Leaves arranged on pretty salad plates. Pass around
remaining dressing.
Yields: 6 (3/4 cup) servings
BonApetit' PattyG from Missouri
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