Sunday, September 1, 2013

Packable Pork Salad

(based on a recipe in The Carbohydrate Addict’s Cookbook)

2 c cooked pork roast, cut into bite-sized pieces
1 c diced celery
1 c diced cauliflower
1 T Dijon mustard
3 T mayo

Combine all ingredients and stir well. Makes two servings of two cups each. Needs to be refrigerated, but it lasts a day or two after the dressing is added.

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