[Leftover] Hawaiian Pulled Pork Salad
with pineapple / cashews / bell peppers
![[Leftover] Hawaiian Pulled Pork Salad](https://cooksmarts.imgix.net/meal_photos/1048/20180226-Hawaiian-Pulled-Pork-Salad-NM-5.jpg?ixlib=rails-4.3.0&auto=format)
The contrast of crisp lettuce with warm pulled pork and vinaigrette makes this entree salad a great fit for cooler weather.
Ingredients
- Bell peppers, red - 1 , diced
- Pineapple - 1 cup , diced (fresh or canned)
- Lettuce, romaine hearts - 2 , chopped
- Slow Cooker Asian Pork (leftover from Monday) - ~3 cups
- Cashews, roasted and unsalted - 1/2 cup
- Honey - 1 Tbsp
- Bragg's / coconut aminos - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Oil, cooking - 2 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Chili garlic sauce - 1 tsp
- Sesame seeds, white (opt) - 1 Tbsp
Prep
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Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
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Make vinaigrette - Combine honey, aminos, vinegar, cooking oil, toasted sesame oil, and chili garlic sauce. (Can be done up to 5 days ahead)
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Pineapple / Lettuce - Prep as directed. (If using canned pineapple, drain and rinse.) Store separately. (Can be done 1 day ahead)
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Make
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Warm vinaigrette in the microwave or in a small saucepan over medium heat, whisking frequently, until honey is dissolved. Stir in sesame seeds. Set aside.
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Heat leftover pork (from Slow Cooker Asian Pulled Pork) in the microwave.
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Assemble salads by tossing lettuce, pineapple, and bell peppers with half the vinaigrette. Top with pork and cashews. Add additional vinaigrette if you’d like. Enjoy!
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