Pork N Sweet Potato Salad
|Canned pineapple chunks||20 Ounce, undrained (1 Can)|
|Mayonnaise||1 Cup (16 tbs)|
|Curry powder||2 Teaspoon|
|Romaine||3⁄4 Bunch (75 gm) (1 Small Bunch)|
|Sweet potatoes||3 Pound, cooked, peeled and sliced|
|Cubed cooked pork||2 Cup (32 tbs)|
|Green pepper||1 Medium, cut in to chunks|
|Onion||1 Small, minced|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
Drain pineapple, reserving 3 tablespoons juice; set pineapple aside.
Combine the juice, mayonnaise, curry powder and paprika.
Line a large serving platter with romaine.
Arrange potatoes, pork, pineapple, green pepper and onion on top.
Sprinkle with almonds if desired.
Top with curry dressing.