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Pork Nectarine Salad by Jes Mostek serves: 6

An easy summer salad that combines the fresh flavors of summer. This recipe also solves the problem of what to do with the left-over pork chops... as if you ever have any left-over- ha! Well, now you can make extra just so you can make this salad!

Ingredients:

1 1/2 lbs.

pork chops, cooked

3 med.

ripe nectarines

1 c.

pecans or walnuts

2 c.

celery, chopped

1 c.

plain yogurt

1 tsp.

seasoned salt

2 t.

herb mixture

Directions:

Cook and cut-up pork chops (these can be included in the salad either hot or cold, and shredded pork will work as well). Cut nectarines into bite-sized pieces, discarding pits. Chop celery and nuts.

To make the dressing, wisk together plain yogurt (I prefer plain Greek yogurt for its thick consistency) with seasoned salt and herb mixture (either use a packaged salt-free mixture, or if you have fresh herbs on hand, I like the combination of cilantro, parsley, oregano, lemon-balm or lemon-thyme, and chives).

Combine pork, nectarines, celery, and nuts in a large bowl. Toss gently with the yogurt dressing, taking care not to smash the fruit. Serve immediately or store for a day or two in the refrigerator.