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  Pork and Pasta Salad

3/4 lb. cooked pork loin
1/2 cup diagonally sliced carrots
8 oz. spinach fettucine
1 small Bermuda onion, sliced and separated into rings

For dressing:
1/4 cup tarragon vinegar
2 Tbsp. vegetable oil
1/8 tsp. dried tarragon, crushed
1/8 tsp. dried basil, crushed

   Cut pork into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10–12 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 2–4 hours. Toss again before serving.


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