Sweet 'N Sour BBQ Pork Salad

1. 1

   Combine 3/4 cup of the barbecue sauce (or 1 Tbsp.

2. 2

   of the barbecue sauce for trial recipe), 6 Tbsp.

3. 3

   of the pineapple juice (or 1/2 Tbsp.

4. 4

   of the pineapple juice for trial recipe) and the dressing.

5. 5

   Cover and refrigerate until ready to use.

6. 6

   Mix pork, 2-1/4 cups of the barbecue sauce mixture (or 3 Tbsp.

7. 7

   of the barbecue sauce mixture for trial recipe) and 3/4 cup of the remaining pineapple juice (or 1 Tbsp.

8. 8

   of the remaining pineapple juice for trial recipe) in saucepan.

9. 9

   Cook on medium-low heat until heated through, stirring occasionally.

10. 10

    For each serving: Place 1 qt.

11. 11

    of the salad greens on serving plate; top with 1/2 cup of the peppers, 1/4 cup each of the tomatoes and pineapple chunks, 2 Tbsp.

12. 12

    of the onions and 1 cup of the pork mixture.

13. 13

    Sprinkle with 1/4 cup of the noodles and 1 Tbsp.

14. 14

    of the cashews.

15. 15

    Top with about 3 Tbsp.

16. 16

    of the dressing mixture.

* Per serving · 4 servings · Values may vary.