Summer Salad with Pork Chops recipe
A light summer salad bursting with flavors, this Pork Chop salad will be an instant hit, and a meal in itself. Fresh fruit, crunchy almonds, tender pork, and mixed greens make a hearty and savory salad perfect for steamy summer nights. Serve with a glass of white wine and a side of crusty bread for a truly memorable meal any time.
Ingredients:
- 4 pork chops, cooked and sliced into thin pieces
- 8 c. mixed greens
- 2 nectarines, peeled and segmented
- 1 grapefruit, peeled and segmented
- 2 avocados, peeled, pitted and cut into wedges
- 2 c. cherry tomatoes
- 2 Tbsp slivered, toasted almonds
- salt and pepper to taste
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey
- ½ tsp Dijon mustard
- 2 Tbsp mayonnaise
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ c. olive oil
Directions:
In blender combine balsamic vinegar, honey, Dijon, mayonnaise, chili powder, salt, and pepper. Blend at medium speed for 1 minute, and drizzle ¼ c. olive oil very slowly into blender. Transfer to airtight container and chill until ready to use.
In large bowl lightly toss greens with dressing. Arrange salad as follows: top with cherry tomatoes, sliced pork chop,avocado, nectarines, grapefruit and almonds. Drizzle with more dressing if desired.
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| Conversions | |
|---|---|
| 8 cups | about 1893ml (1892.72 mililitres based on 236.59 mililitres in a US cup) |
| 2 cups | about 473ml (473.18 mililitres based on 236.59 mililitres in a US cup) |
| ¼ cup | about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup) |