Roast Pork and Zucchini Salad
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 lb leftover roast pork 3 small zucchini 2 small leeks
1/2 tsp dried thyme 1 small red pepper 6 Tbs olive oil
1 Tbs red wine vinegar 1 Tbs lemon juice 2 Tbs fresh parsley, chopped



1 Wash the leeks well, dry them, and cut off the green parts. Slice the remaining white leeks into fine rounds. Wash the zucchini and cut them thinly into half rounds. Core the pepper, cut into quarters and then slice them thinly.
2 Melt 2 Tbs of the oil in a frying pan on medium-low heat. Add the leeks and saute for 3 to 4 minutes. Add the zucchini and red pepper and sprinkle on the thyme. Fry, stirring occasionally, till the zucchini are just a little wilted, about 5 minutes. Take off the heat and let cool.
3 Cut the roast pork into thin strips about 2 inches long. Place in a salad bowl. Add the zucchini.
4 Make the vinaigrette by whisking together the remaining 4 Tbs of oil, vinegar, and lemon juice. Season the dressing with salt and freshly ground black pepper. Sprinkle the parsley on the salad, pour on the vinaigrette, and mix well. Cool in the fridge for at least 1/2 hour before serving.

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