|Butter||15 Milliliter (1 Tablespoon)|
|Mushrooms||180 Milliliter, chopped (3/4 Cup)|
|Celery||180 Milliliter, diced (3/4 Cup)|
|Pork meat||375 Milliliter, cooked, diced (1 1/2 Cups)|
|Green bell pepper||30 Milliliter, diced (2 Tablespoon)|
|Slivered almonds||30 Milliliter (2 Tablespoon)|
|Red apple||1 Medium, unpeeled, diced|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Vinaigrette/Mayonnaise||60 Milliliter (1/4 Cup)|
|Boston lettuce leaves||4 , washed, dried|
|Tomato||1 , sliced|
|Cucumber||1⁄2 , sliced|
– In a skillet, melt butter; cook mushrooms and celery until slightly golden. Let stand to cool.
– Add pork meat, pepper, and almonds, stir lightly and set aside.
– When ready to serve, add diced apple. Season with salt and pepper. Coat with dressing. Toss gently.
– Arrange mixture on a bed of lettuce leaves. Garnish with tomatoes and cucumbers.