I told you I'd be offering you many ways to serve my STELLAR Chinese Barbecue Pork. Now here it is in a salad!
It's been sooo hot here is LA this year (over 90 every day) that I started eating salads every day. Which is a good thing because we all should have a salad meal daily.
This recipe was one I adapted from one at tasteofhome.com and comes together in a snap ... or five minutes. It incorporates bagged salad, which I often buy along with salad kits (or I'll show you how to do salads in even less time with a little more prep next week) and put half in a take-away container.
Then I also put half of the dressing in my little sistema cups, add some protein (ham, beef, chicken, tempeh ...) and maybe crunchies (Gluten Free tortilla strips or nuts) and go! But you can easily make your own with the Asian Sesame Dressing I modified from recipetineats.com.
I've also modified the fruit, as mandarin oranges are de rigueur for Asian salad ... but not my fave. Feel free to replace it (and the apple) with pineapple tidbits, mango, papaya, lychees (love them) or any other fruit you'd like. Eat it up ... FOR REAL!
AuthorJill Place
Place ingredients in a jar and shake well until sugar dissolves. Adjust sweetness with sugar and saltiness with salt to taste.
Keep for up to 3 weeks in the refrigerator. Bring to room temperature and shake well before using.
In a large bowl, combine all ingredients except dressing.
Drizzle over dressing and toss. Serve immediately.
Ingredients
Directions
Place ingredients in a jar and shake well until sugar dissolves. Adjust sweetness with sugar and saltiness with salt to taste.
Keep for up to 3 weeks in the refrigerator. Bring to room temperature and shake well before using.
In a large bowl, combine all ingredients except dressing.
Drizzle over dressing and toss. Serve immediately.
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