Recipes

Salads

Caribbean Pork & Sweet Potato Salad

A taste of savory and fruit from the warm Caribbean Islands!

Ingredients:

1/2 cup Lawry's Caribbean Jerk Marinade With Papaya Juice, divided
3/4 lb. boneless pork loin chops, sliced into thin strips
1 can (8 1/4 oz.) pineapple tidbits, drained (reserving 2 tablespoons juice)
1/3 cup sliced green onions, including tops
1 small sweet potato, peeled, cut into chunks and parboiled or 1 can (15 oz.) sweet potatoes, drained
1 tablespoon honey
1/3 cup salted peanuts (optional garnish)

Instructions:

In resealable plastic bag, combine 1/4 cup Caribbean Jerk Marinade and pork; seal bag and marinate in refrigerator for 30 minutes. Remove pork; discard used marinade. In medium skillet, cook pork over medium-high heat until cooked through, about 6 to 8 minutes. In large bowl, combine pork, pineapple, onions, sweet potato, honey, reserved pineapple juice and remaining Marinade; gently toss to coat. Sprinkle with peanuts, if desired, before serving either warm or chilled. Makes 4 servings.

Meal Idea: Serve over bed of warm or chilled pasta or leaves of butter lettuce.

Variations:

If you are short on time, omit marinating the pork. Instead, cook pork then toss with 1/3 cup Marinade. Add other ingredients.