BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette

  • 4 cooked pork chops, sliced
  • 8 cups mixed greens
  • 2 nectarines, cut into 12-wedges each
  • 1 grapefruit, segmented
  • 2 avocados, cut into wedges
  • 16 cherry tomatoes
  • 1 tablespoon salad oil
  • 2 tablespoons slivered, toasted almonds
  • Salt and black pepper

Honey Balsamic Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/2 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/8 cup salad oil

Cooking Directions

For the Vinaigrette:
In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.

For each serving, toss 2 cups greens with 2 tablespoons 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.

Serves 4.

Serving Suggestions

Not available.

Nutrition Facts

Calories 733 calories
Protein 29 grams
Fat 54 grams
Sodium 920 milligrams
Cholesterol 74 milligrams
Saturated Fat 9 grams
Carbohydrates 40 grams
Fiber 11 grams
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