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- 2 lbs. Bean sprouts
- 1 lb. Snow peas, trimmed and blanched
- 8 oz. Carrots, julienne
- 12 oz. Water chestnuts, sliced
- 4 oz. Scallions, chopped
- 4 oz. Slivered almonds, toasted
- 2 lbs. Peer peppered pork roast
- .8 qt. Oriental vinaigrette
- 2 lbs. Chinese cabbage, shredded
- 50 Orange wedges
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Mix together the bean sprouts, snow peas, carrots, water chestnuts, scallions and almonds. Hold in refrigerator.
Slice the peppered pork roast about 1/4 in. thick, then cut into thin strips.
About 2 hours before serving, marinate peppered pork roast in the vinaigrette for 30-60 minutes.
Add the mixed vegetables to the pork and vinaigrette mixture. Toss to mix well
Place a bed of shredded Chinese cabbage on salad plates.
Portion the salad mixture onto the plates.
Garnish each salad with two orange wedges.
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Variations:
Substitute chicken, turkey or ham for the protein.
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