Sweet, tangy, and tender shredded pork served on a bed of spinach/spring mix, and topped with turkey bacon, bleu cheese crumbles, avocado, cucumbers, red onions, and
|2 1/2 cups|
pork (208g) + sauce (220g)
|Beehive Meals BBQ Pork|
|4 cups (76g)||Baby Spinach/Spring Mix|
|1/4 cup (50g)||Sliced Mini Cucumbers|
|1/4 cup (30g)||Sliced Red Onions|
|1/2 (100g)||Avocado, sliced|
|1/4 cup (28g)||Bleu Cheese Crumbles|
|1/4 cup (28g)||Turkey Bacon Bits|
|2 (88g)||Eggs, hard boiled|
Follow Slow Cooking Instructions to cook BBQ Pork.
For each salad, place 38 grams of Baby Spinach/Spring Mix on a plate. Then add your toppings. 2 Tablespoons (25g) of mini cucumbers, sliced, 2 Tablespoons (15g) sliced red onions, 1/4 avocado, sliced (50g), 2 Tablespoons (14g) Bleu Cheese Crumbles, 2 Tablespoons (14g) Turkey Bacon Bits, 1 Hard Boiled Egg (44g), and 5 croutons (5g).
Use the sauce from the pork as a dressing, or if desired, use your favorite dressing of choice. Enjoy!
MFP: Beehive Meals - BBQ Pork - Cobb Salad - Macro Balanced