Serena’s Roast Pork, Celery and Asparagus Salad with Lingonberry Vinaigrette

Serena's Roast Pork, Aspragus and Celery Salad

  • 1/3rd cup of Red Onion, chopped
  • 2 stalks of celery, cleaned and sliced diagonally
  • 2 raw asparagus spears, sliced with a peeler into thin strips
  • 1/3 cup feta cheese
  • 3 oz. Earl Grey roast pork
  • 6 toasted almonds, chopped

Dressing:

  • 1 tablespoon lingonberry preserves
  • 1 tablespoon of red wine vinegar
  • 1 tsp of olive oil
  • 1/2 fresh lemon, squeezed for juice

The apartment manager came by this morning with someone from Sherwin-Williams to see about fixing the problem with my flooring. I had a Earl Grey pork roast in the oven and the apartment smelled like a dream so I asked her to come by later for lunch. I served some Fresh Asparagus Salad with the roast pork. It was delicious, but she asked for apple sauce. I didn’t have any, so I suggest trying lingonberry preserves. They were the first she has ever had and she is already planning a trip to Ikea. Anyway, her enjoyment of the lingonberries, which she put on both the roast pork and the salad inspired me to try to come up with a lingonberry vinaigrette and salad. Of course, I named it after to Serena as she was the inspiration.

The asparagus strips are not very substantial, so I knew I needed another vegetable to give the salad some body or the pork would overwhelm it texture-wise. I opted for celery since its flavor is mild and in the same wheelhouse as asparagus Also, the crispy texture would be a plus. I added some red onions for color and to balance the feta. I knew I wanted some cheese, but though parmesan would not be as happy with the roast pork as feta. The chopped almonds are the crack that makes all salads irresistible. I used two slices of roast pork, which I weighed out at 3.1 ounces, sliced them into small pieces and tossed them in.

In a separate small bowl, I put in 1 TBSP of lingonberry preserves, the juice from 1/2 of a fresh lemon, 1 tsp of olive oil and 1 TBSP of red wine vinegar and mixed it altogether. It was tart and sweet and had a real bite to it, though tossed with the entire salad, that bite was mellowed out to a perfect tartness.

The salad was everything I had hoped for. Made one large serving

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