Pork Roast, Lychee and Mandarin Salad
Yesterday we had tons of meat so the most appropriate post for today would be something light and healthy which means salad is our best option for now. What I will be sharing today is my own creation, a unique salad with a hint of Asian taste. It is fruity and filling so a plate of this would be enough, what’s good with this is we can use the leftover meat from our roast pork but it works well with roast duck as well.
- Mixed Salad Greens
- Cucumber, sliced
- Lychees, pitted
- Pork Roast, sliced
- juice from 1 lemon
- 1 tsp fish sauce
- 1 tsp sesame oil
- 1 tsp brown sugar
- Mix all dressing ingredients then set aside
- Place salad ingredients in a salad bowl, pour dressing ingredients then lightly toss.