This main-dish salad wins people over with its mix of textures: tender pork, crisp iceberg lettuce, crunchy chow mein noodles, and a sweet-savory soy dressing. Most of it comes from the pantry, and roasting the pork the night before makes it a fast supper. Sliced green onions keep it fresh.

Ingredients

3/4 pound roasted pork loin, cubed
4 slices bacon, diced
6 cups iceberg lettuce, torn
8 ounces water chestnuts, sliced and drained
1/2 cup green onions, sliced
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon ketchup
1 teaspoon dry mustard
3 ounces chow mein noodles

Directions

In a large skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels.
If using pre-cooked pork loin, cut it into cubes. To roast it fresh, cook at 375F (190C) for about 25 to 30 minutes, until the internal temperature reaches 145F (63C), then rest and cube.
Whisk together the soy sauce, honey, ketchup, and dry mustard in a small bowl until well combined. Set aside.
In a large bowl, combine the torn iceberg lettuce, water chestnuts, green onions, and cooked bacon. Add the cubed pork.
Pour the dressing over the salad and toss gently to coat everything evenly.
Add the chow mein noodles just before serving and toss lightly so they keep their crunch. Serve right away.

You can make the bacon, pork, and dressing ahead and store them separately, then assemble at the last minute. Shredded carrots, sliced bell pepper, or snap peas all add color and crunch.

Grower's tip: Iceberg and other crisphead lettuces need cool weather to form tight, sweet heads. Grow them in spring or fall, keep the soil evenly moist, and harvest in the morning, when the leaves hold the most water and snap crispest.

Build this salad from your own garden. Sow a bed of lettuce, and a few carrots or snap peas for the crunchy add-ins.

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