2 c cold cooked pork cut in 1/2 inch dice
1 c finely cut celery
2 tablespoon chopped onion
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Mayonnaise to bind
Greens
Hard-boiled eggs for garnish
Capers
Cherry tomatoes for garnish
Yield: 4 servings
Mix the pork, celery, onion and seasonings, and toss well with mayonnaise. Let the salad stand an hour in the refrigerator before dressing on a bed of greens. Garnish with sliced eggs, cherry tomatoes, a dollop of mayonnaise and capers.