Oriental Pork Salad

Here is the simple salad that goes with the Oriental Vinaigrette posted earlier. You can use pork, chicken, tofu or just go veggie.

4 cups shredded pork
1 cup matchstick carrots
1 cup beansprouts
3/4 cup sliced green onions
1/2 slivered almonds

Combine ingredients and coat with oriental vinaigrette. Refrigerate until serving.
This salad is good as it is or served in a wrap. I made eggroll bowls to serve it in.

Take eggroll wrappers, brush lightly on each side with olive oil and place on undersides of jumbo muffin tins. Bake at 325 for about 12 minutes. Leave on for 10 minutes to cool and then you have a nice little cup for your salad.
This is also nice for dessert bowls also.