I’ve been stretched a little thin this week so I haven’t made anything that special to share. However, I am working on a breakfast almond cookie idea (I’m going to make it again today and photograph) and yesterday the idea for this salad slapped me across the face.
I was rummaging through the fridge when I noticed the leftover pork loin. Normally that’s my cue to make my version of a Cuban sandwich. But ever since my low-FODMAP experiments I’ve come to realize the when I remove wheat from my diet (or at least severely reduce it) my tummy is much happier! I’m not swearing off bread products forever (LOVE them too much) but it can be a conscious decision I make meal-to-meal and that’s how I got the idea to make this for lunch yesterday.
Why not take everything I love about the Cuban (pork, ham, cheese, sweet pickles and mustard) and turn it into a salad?
The result was AWESOME! And totally satisfying.
Here’s what I did…
- Big pile of greens (I used a romaine mix and added some raw spinach)
- 2 oz leftover pork loin (or chops would work), cubed
- 1 oz cubed ham
- 1 oz cheese (Swiss is traditional but I don’t normally keep it on hand so I used cheddar), cubed
- 3 sweet gherkin pickles, sliced
- 1 tbsp pickle juice from the jar
- 1 tbsp yellow mustard
Pile the greens on a plate. Top with pork, ham, cheese, and the pickles.
Mix the mustard with the pickle juice and drizzle on top.
Simple and tasty!
|Servings||Amt per Serving|
|345||19g||3g||old: 8||new: 9|