Pork, Mango, and Tomato Salad

Southern Living
Pork, Mango, and Tomato Salad
The beauty of this effortless recipe is that you don't even have to heat up your stove; simply slice and serve the pork cold or at room temperature.

Hands-on 20 min.; Total 20 min., not including pork

Makes 4 servings


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1 (10-oz.) package shredded romaine lettuce
1 medium mango, peeled and chopped
1 large tomato, seeded and chopped
1 large cucumber, peeled, seeded, and chopped
1/2 large red onion, thinly sliced
3/4 cup canola oil
1/3 cup balsamic vinegar
3 tablespoons honey
2 tablespoons finely grated red onion
1 tablespoon Dijon mustard
1 teaspoon table salt
Freshly ground black pepper


Hands-on: 20 Minutes
Total: 20 Minutes
Thinly slice pork. Divide lettuce among 4 plates, and top with pork, mango, and next 3 ingredients. Whisk together oil and next 5 ingredients in a small bowl. Add black pepper to taste. Drizzle over salad.

Created date

June 2014