BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette
Courtesy of National Pork Board 4 Servings • 20 Min. Prep Time| Ingredients |
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| 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 |
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| 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 |
Directions:
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
