Barbecued Pork Salad

 A few weeks ago, I needed to fix something for my lunch at work.  When I checked out my fridge, I found I had some roast pork, celery, onion, red pepper, radishes, some cooked asparagus and some black olives.  The roast pork had been glazed with a barbecue sauce so I decided to play that up by using some barbecue sauce in the salad.  It turned out to be a very tasty lunch that I will make again, probably this week since I made another pork roast today.  Since asparagus season is over here, I will  add some frozen, thawed peas.  The recipe is for just one serving, but it could be easily multiplied to serve more.

Barbecued Pork Salad
1/2 c. chopped cooked roast pork, chicken, ham or beef
1 to 2 ribs celery, finely chopped
2 thin slices onion, finely chopped
1/3 c. red pepper, chopped
3 to 4 radishes, quartered and sliced
6 spears asparagus, chopped
3 to 4 black olives, halved and sliced
2 T. mayonnaise
1 T. barbecue sauce
barbecue spice
croutons

Combine pork, celery, onion, red pepper, radishes, asparagus,and olives in a small bowl.  In another small bowl combine mayonnaise and barbecue sauce until well blended.  Combine with pork and vegetables until well blended.  Sprinkle with a dash of barbecue spice.  Chill and serve topped with croutons.  Makes 1 serving

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