Pork & Apple Salad for 2

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.