That herb crusted pork loin I made last Saturday? It did double duty spreading love all through the week. I used it to make a chopped salad, with ingredients inspired by chicken salad. Simple southern dressing with Duke’s mayo, and some pretty golden raisins, with lots of fresh herbs (plus a bit of mashed roasted garlic) and delicious just arrived.
Enjoy!
#fabin40
Time 15 minutes / Serves 4
1 ½ to 2 Cups leftover pork loin roast finely diced (I used my herb crusted pork loin. That is where a lot of the flavor for this comes from.)
2 ribs celery or 1 ½ large ribs
1/3 C white onion FINELY
diced (the size of peas)
1/3 C chopped cilantro
¼ C chopped parsley
1/3 C golden raisins
½ C Duke’s Mayo
1 T yellow mustard
1 t honey
1 t apple cider vinegar
1 mashed roasted clove of garlic
1/8 C milk or less to keep it the right consistency
Salt and pepper
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