Meat and Vegetable Salad (Buffet cookery)

 

Serves 4

• 350 gr frozen mixed vegetables
• 225 gr cold roast pork
• 1 red onion
• 4 strips canned pimiento
• 2 tablespoons wine vinegar
• 1 teaspoon hot mustard
• 5 drops Tabasco sauce
• Pinch of salt and sugar
• 4 tablespoons canola oil
• 100 gr stilton cheese
• 2 tablespoons chopped mixed fresh herbs

1. Cook the frozen vegetables following the instructions on the packet, drain and leave to cool.
2. Slice the roast pork into strips ; peel the onion and cut into rings, drain and dice the canned pimiento.
3. Mix all the salad ingredients in a bowl.
4. Beat the wine vinegar with the mustard, Tabasco, salt, sugar and oil ; stir the dressing into the salad, cover and leave to stand at room temperature for 15 minutes.
5. Crumble the cheese and sprinkle over the salad just before serving, together with the chopped herbs.

BON APPÉTIT