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Pork & Apple Salad for 2

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Submitted by shannonhancock

Curried pork and apple salad with toasted almonds, seedless grapes, and a soy-curry mayonnaise dressing. A quick, no-cook lunch for two using leftover pork or chicken.

YIELD

2 servings

PREP

10 min

COOK

10 min

READY

35 min

This salad is built for using up leftover roast pork or chicken. Diced meat gets tossed with crisp apple slices, seedless grapes, and toasted slivered almonds, then dressed in a lightly curried mayonnaise that ties everything together.

The curry-soy dressing is subtle, not overpowering. Just enough curry powder to add warmth and color, with a touch of soy sauce for savory depth. It clings to the meat and fruit without drowning them.

Coat the apple slices in lemon juice right after cutting. The acid keeps them bright and crisp instead of turning brown and soft. Red-skinned apples work best here for both flavor and that pop of color against the greens.

Press the salad into a bowl and chill for 15 minutes if you want a molded presentation. Flip it out onto a bed of crisp greens for a composed plate that looks far fancier than the effort involved.

Chef Tips

  • Toast the almonds until just golden. They go from toasted to burnt fast, so watch them closely whether you use the oven or a dry skillet.
  • Use firm, tart apples like Granny Smith or Honeycrisp. Soft varieties turn mushy in the dressing.
  • Halve the grapes if they’re large so you get fruit in every bite instead of one big grape rolling off your fork.
  • Chill the dressing ingredients before mixing for a salad that stays cold and fresh through the whole meal.

Variations

  • Waldorf style: Add diced celery and swap walnuts for the almonds.
  • Tropical twist: Use mango chunks instead of grapes and add a pinch of ground ginger to the dressing.
  • Greek yogurt dressing: Replace the mayonnaise with thick Greek yogurt for a lighter, tangier version.

Ingredients

¼ 59
CUP ML ALMONDS
slivered, toasted *
1 237
CUP ML PORK
diced, cooked, or chicken *
1 1
SMALL SMALL APPLE
red *
2 10
TEASPOONS ML LEMON JUICE
½ 118
2 30
TABLESPOONS ML MAYONNAISE
½ 2.5
TEASPOON ML CURRY POWDER
1
X MIXED SALAD GREEN
crisp, to taste *

Directions

Spread almonds in a shallow pan and toast in 350℉ (180℃) oven for 8- 10 min or until golden or toast in a non-stick saucepan on the stove.

Combine meat and slivered almonds.

Core and thinly slice apple and coat with lemon juice.

Add to meat. Stir in the grapes.

Blend mayonnaise with soy and curry, pour over salad.

(Optional) Press into a bowl, cover and chill for 15 min.

Turn out on a bed of greens.

Based on Ham and Turkey Salad in Cooking for Two . or Just for You Original had ½ cup almonds, 1½ cup turkey, ½ cup ham, ½ cup mayo and additional grape clusters.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 83 52% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 138mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 11%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

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