BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette
Courtesy of National Pork Board
Servings: 4
Prep Time: 20 Min.
Cook Time: n/a
Prep Time: 20 Min.
Cook Time: n/a
What you need:
* 4 cooked pork chops, sliced
* 8 c. mixed greens
* 2 nectarines, cut into 12-wedges each
* 1 grapefruit, segmented
* 2 avocados, cut into wedges
* 16 cherry tomatoes
* 1 Tbsp. salad oil
* 2 Tbsp. slivered, toasted almonds
* salt and black pepper
Honey Balsamic Vinaigrette:
* 2 Tbsp. balsamic vinegar
* 2 Tbsp. honey
* 1/2 Tbsp. Dijon mustard
* 2 Tbsp. mayonnaise
* 1 tsp. chili powder
* 1 tsp. salt
* 1/2 tsp. black pepper
* 3/8 c. salad oil
* 8 c. mixed greens
* 2 nectarines, cut into 12-wedges each
* 1 grapefruit, segmented
* 2 avocados, cut into wedges
* 16 cherry tomatoes
* 1 Tbsp. salad oil
* 2 Tbsp. slivered, toasted almonds
* salt and black pepper
Honey Balsamic Vinaigrette:
* 2 Tbsp. balsamic vinegar
* 2 Tbsp. honey
* 1/2 Tbsp. Dijon mustard
* 2 Tbsp. mayonnaise
* 1 tsp. chili powder
* 1 tsp. salt
* 1/2 tsp. black pepper
* 3/8 c. salad oil
What to do:
1. For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for 1 min. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
2. For each serving, toss 2 c. greens with 2 Tbsp. dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. For each serving, toss 2 c. greens with 2 Tbsp. dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com