This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Southwestern Pork Salad
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- #71295
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Dressing
1/4 cup cider vinegar
2 tablespoons chicken broth
1 1/2 tablespoon sugar
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dry mustard
Salad
2 cups cubed, cooked pork tenderloin
1 cup canned black beans, rinsed and drained
4 medium green onions (green and white parts), finely chopped
1/2 medium green or red bell pepper, seeded and chopped
1 clove garlic, minced
1 cup cherry tomatoes, quartered
6 medium black olives, sliced
3 cups salad greens
1/4 cup snipped fresh parsley
directions
Whisk together the vinegar, broth, sugar, oil, oregano, and mustard in a small bowl. Set aside.
In a large bowl, combine the cubed pork, black beans, green onion, bell pepper, and garlic. Pour the dressing mixture over the pork mixture and toss to coat well. Cover the bowl and place in the refrigerator for 30 minutes or up to 2 hours.
Just before serving, stir the salad well then stir in the cherry tomatoes and black olives.
Divide the salad greens between individual serving bowls. Spoon the pork salad mixture over the lettuce, sprinkle with the fresh parsley, and serve immediately.
nutrition data
177 calories, 5 grams fat, 13 grams carbohydrates, 19 grams protein per serving.
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