HealthNotes

BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette

• From: National Pork Board

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 Tbs salad oil

• 2 Tbs toasted almonds, slivered

• salt and black pepper

• Honey Balsamic Vinaigrette2 Tbs balsamic vinegar

• 2 Tbs honey

• 1/2 Tbs Dijon-style mustard

• 2 Tbs mayonnaise

• 1 tsp chili powder

• 1 tsp black pepper

• 3/8 cup salad oil

A refreshing meal to end a hot summer day! You can vary this recipe by using whatever fruit is in season.

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.