Sweet 'N Sour BBQ Pork Salad

• 3 cups BULL'S-EYE Sweet Barbecue Sauce, divided
• 3 cups canned pineapple chunks in juice, drained, reserving juice
• 1-1/2 cups KRAFT CATALINA Dressing
• 3 qt. pork butt roasts, cooked, shredded
• 3 gal. salad greens, torn
• 1-1/2 qt. red peppers, cut into bite-size chunks
• 3 cups tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 cups red onions
• 3 cups chow mein noodles
• 3/4 cup cashews

1. Combine 3/4 cup of the barbecue sauce (or 1 Tbsp.
2. of the barbecue sauce for trial recipe), 6 Tbsp.
3. of the pineapple juice (or 1/2 Tbsp.
4. of the pineapple juice for trial recipe) and the dressing.
5. Cover and refrigerate until ready to use.
6. Mix pork, 2-1/4 cups of the barbecue sauce mixture (or 3 Tbsp.
7. of the barbecue sauce mixture for trial recipe) and 3/4 cup of the remaining pineapple juice (or 1 Tbsp.
8. of the remaining pineapple juice for trial recipe) in saucepan.
9. Cook on medium-low heat until heated through, stirring occasionally.
10. For each serving: Place 1 qt.
11. of the salad greens on serving plate; top with 1/2 cup of the peppers, 1/4 cup each of the tomatoes and pineapple chunks, 2 Tbsp.
12. of the onions and 1 cup of the pork mixture.
13. Sprinkle with 1/4 cup of the noodles and 1 Tbsp.
14. of the cashews.
15. Top with about 3 Tbsp.
16. of the dressing mixture.

barbecue sauce, pineapple, dressing, pork butt roasts, salad greens, red peppers, tomatoes, red onions, noodles, cashews

Taken from www.kraftrecipes.com/recipes/sweet-n-sour-bbq-pork-salad-97731.aspx (may not work)