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BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette

 
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Times:

20 minutes prep, 0 minutes cook
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Ingredients:

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 toasted almonds, slivered
Salt and black pepper

Honey Balsamic Vinaigrette:

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

Makes 4 servings

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Serving Suggestions:

Use leftover Spicy Grilled BBQ Pork Chops for this entree salad.

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Nutrition:

Random Tip:
Remember! A little pink is ok.

 
 
 
 
 
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Ratings

 
 
 
Buying/Handling/Storing Tip:

Cutlets also may come from the leg or from a tenderloin that has been sliced crosswise and flattened. Supermarkets may label thin slices of cutlet as scaloppini.


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

Traditional cutlets are great for quick meals and casual dining. They may be prepared to stand alone as a dinner entrée or may be used in sandwiches. Cutlets are best when quickly cooked, either by sautéing or grilling.


More Butcher Tips
About the Cut

A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.


Learn About the Pork Cuts
Cooking Method:

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