Looking for a change of pace from traditional chicken and tuna salad sandwiches? Try this rapid recipe from our Test Kitchen. It combines apple chunks, grapes, chopped walnuts and cubed pork with ginger, chutney and mayonnaise for a lunchtime lifesaver.
- 1 medium tart apple, diced
- 1/2 cup halved seedless red grapes
- 1/2 cup mayonnaise
- 2 tablespoons chopped walnuts
- 2 tablespoons chutney
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 2 cups cubed cooked pork tenderloin
- Lettuce leaves
- 4 croissants, split
- In a large bowl, combine the first seven ingredients. Add pork: toss to coat. Line each croissant bottom with a lettuce leaf. Top with about 3/4 cup pork salad. Replace tops. Yield: 4 servings.
Originally published as Pork Salad Croissants in Quick Cooking May/June 2003, p44
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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