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Roast Pork and Pickle Salad

A quick, hearty salad made from easy-to-find ingredients. I love meat salads — they combine heartiness with great flavor. I've made salads with smoked sausage a couple of times, but with mayonnaise those come out too greasy. So I prefer leaner smoked pork loin, ham, or roast pork (buzhenina), trimming off all the fat.

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Salad with boiled pork and pickles
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Salad with boiled pork and pickles
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 6 g
Fats 57 % 12 g
Carbohydrates 14 % 3 g
147 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

  1. Step 1:

    Step 1

    Gather the ingredients.

  2. Step 2:

    Step 2

    Cut the cooked-and-smoked roast pork into strips.

  3. Step 3:

    Step 3

    Cut the pickles into strips as well. Wash the lettuce leaves well, dry them, and cut them into thin strips.

  4. Step 4:

    Step 4

    Cut the apple into thin strips or grate it on a coarse grater. Sprinkle the apple with lemon juice and toss.

  5. Step 5:

    Step 5

    In a salad bowl, combine the roast pork, pickles, apple, and lettuce. Dress with mayonnaise and toss well.

  • You can replace the brined pickles with pickled cucumbers.
  • You can use any lettuce leaves. Frisée or mâche work very well here.

Caloric content of the products possible in the composition of the dish

  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Salad mayonnaise 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provençal mayonnaise - 624  kcal/100g
  • Provençal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Pickles - 11  kcal/100g
  • Buzhenina (roast pork) - 233  kcal/100g
  • Iceberg lettuce - 14  kcal/100g

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