This hearty, pulled pork and apple salad hits all of your tastebuds. Sweet apples, tart, pickled onions and celery, and savory pulled pork make this the fulfilling salad you’ve been looking for. Perfect for lunch or dinner.
INGREDIENTS:
2 romaine hearts
2 cups kale
2 tomatoes, quartered
2 celery stalks, sliced 1 inch thick on a diagonal
A handful of dill, finely chopped
½ cup sharp cheddar, shredded
¾ cup pulled pork, leftovers if you have it!
½ red onion, thinly sliced
½ gala apple, thinly sliced
For the vinaigrette:
2 tablespoons of Blake’s Unfiltered Apple Cider Vinegar
3 tablespoons extra virgin olive oil
2 tablespoons mayonnaise
2 cloves of garlic, smashed
1 tablespoon of dill, finely chopped
A dash of paprika
Salt and pepper to taste
DIRECTIONS:
- Thinly slice the onion then slice the celery stalks. Finely chop the dill. Reserve 1 tablespoon for the dressing. Place the onion, celery, and dill into a jar or container with a lid and cover with apple cider vinegar. Place in the fridge while you prepare the rest of the salad.
- Toss the lettuce, kale, tomatoes, apples, and shredded cheese. Drain the liquid from the onions and celery and add to your mixture. Top with pulled pork.
- To make the dressing, combine apple cider, extra virgin olive oil, mayonnaise, garlic cloves, paprika, and salt and pepper to a leak-proof jar and shake well until thoroughly combined. Drizzle the dressing onto your salad and serve immediately. Serves two.
Double ingredients for 4 servings.
