Ingredients Jump to Instructions ↓

  1. 3/4 pound cooked pork loin

  2. 1/2 cup diagonally sliced carrots

  3. 8 ounces spinach fettucine

  4. 1 small Bermuda onion, sliced and separated into rings

  5. 1/4 cup tarragon vinegar

  6. 2 tablespoons vegetable oil

  7. 1/8 teaspoon dried tarragon, crushed

  8. 1/8 teaspoon dried basil, crushed

Instructions Jump to Ingredients ↑

  1. Cut pork into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10 to 12 minutes or until crisp-tender. Cook fettucine according to package directions. Rinse well with hot water. In a large bowl combine pork, carrots, fettucine and onion. For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettucine mixture. Toss gently to coat. Chill 2 to 4 hours. Toss again before serving.


Send feedback