Ingredients4 h 15 m servings 137
- Mix the pork, celery, and green onions in a large bowl.
- Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.
- Cook's Note
- If a moister salad is desired, add 1 teaspoon vegetable oil to the dressing.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 137 calories; 3.5 3.3 21.8 61 390 Full nutrition
ReviewsRead all reviews 11
I am the author of this recipes and my directions did not say anything about putting this in a food processer.We like it chunky so we just cube the pork,add rest of ingredients and mix.Also i do...
I don't keep Miracle Whip in the house, I used reduced fat mayonnaise instead. I also added some fresh ground pepper. This was tasty! I made four sandwiches for the husband and boys' lunch on wh...
I made this recipe in order to use up leftover pork chops that weren't as tender when originally cooked as I'd hoped. My husband seasoned the pork chops before cooking and I think that helped ma...
Wow, this is so good. Although I had to double the amount of dressing to cover my ingredients. Yum!
I made this with homemade mayo, homemade fennel mustard and homemade relish! Used pulled pork tenderloin, added red pepper flakes, parsley, celery seed, and onion and garlic powder. Lots pf blac...
I went to double the recipe because I had a ton of pork roast left from dinner. I didn’t have any celery on hand, so I omitted it. I didn’t add any salt (my pork roast was cured and salty enoug...