Once you have a batch of slow cooker pulled pork made up, it’s a snap to make this summer-fresh salad. The sweetness of the peaches and slight bitter tang of the cilantro go well with the pulled pork.

Pulled Pork Salad with Peaches and Cilantro Recipe

Recipe courtesy National Pork Board www.PorkBeInspired.com

Makes 4 servings

Prep time: 25 minutes

8 ounces cooked pulled pork (using lean sirloin), warm or room temperature

3 TBS rice vinegar

1 1/2TBS canola oil or other neutral-flavored oil

2 TBS light brown sugar

1 tsp ground ginger

1/8 tsp ground allspice

Salt and pepper

5 ounces mixed salad greens (10 cups lightly packed)

1 large peach, pitted and thinly sliced

1/2 small red onion, halved and thinly sliced

1/2 cup coarsely chopped fresh cilantro

2 TBS sliced almonds, toasted

In a small bowl, whisk together the vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper and set aside.

In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss. Arrange the salad on a platter or plates and top with the pork. Drizzle some of the remaining dressing over the pork, top with the almonds, and serve.

Serving suggestions:

To vary the recipe, enjoy it with a nectarine, plums, or apricots instead of the peach. If those fruits aren’t in season, try apples, mangoes, or berries. You can also use spinach or arugula instead of the mixed greens.

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