The classic club sandwich is deconstructed and transformed into a dynamite salad which is a pork lover's dream.

Club Salad Deluxe

12 ounces roast pork, shaved (sliced very thinly)
12 slices bacon, cooked, broken into bite-size pieces
2 ripe tomatoes, cut into wedges
1 cup seasoned croutons
12 ounces chopped mixed salad greens, about 6 cups
1 cup Thousand Island or Ranch dressing

Optional salad toppings:
Avocado, peeled and cubed
Crumbled blue cheese
Hard cooked egg, sliced

Make a bed of greens on each of four chilled dinner plates. Arrange pork, bacon, tomato, croutons and optional salad ingredients atop greens. Serve immediately with dressings on the side.

Makes 4 servings.

Recipe from: National Pork Board; www.theotherwhitemeat.com