BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette
Courtesy of National Pork Board
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
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