Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------------THE SALAD---------------------------------
2 c (approx.) mixed greens 1 Red bell pepper, seeded and
8 Slices cooked loin of pork, Cut into thick slices
At room temperature

------------------------------THE VINAIGRETTE------------------------------
2 tb Dijon mustard 1 tb Wine vinegar
1 1/2 ts Soy sauce 3 1/2 tb Olive oil
1 tb Fresh lemon juice 1 Pepper

You can add all sorts of food you might happen to find in the refrigerator
to fill this salad out - hard-boiled egg wedges, anchovy filets, black
olives, red grapes, celery sticks, or cooked vegetables. Serve with warm
toast triangles.
1. Assemble the salad: Arrange the greens in the center of the plate
and surround with the pork and pepper slices.

2. Prepare the vinaigrette: In a small bowl, mix the mustard with the
soy sauce, lemon juice, and vinegar. Whisk in the olive oil and season
with pepper. Drizzle over the pork and greens.

Serves 4.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
1991 Shared by: Karin Brewer, Cooking Echo, 2/93

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