Apricot Pork Salad
Crisp salad greens topped with sliced grilled pork, fresh apricot wedges and toasted walnuts, drizzled with an herbed red wine vinaigrette.
1/3 cup red wine vinegar
2 tablespoons granulated sugar
3/4 teaspoon tarragon, crumbled
1/4 teaspoon each marjoram and thyme, crumbled
1/2 cup vegetable oil
3/4 pound pork chops
1 quart torn salad greens
6 fresh apricots (3/4 pound), cut into wedges
3/4 cup walnut halves, toasted
- For Dressing: Combine vinegar, sugar, and herbs in small jar; shake well. Add oil; shake well again.
- For Salad: Broil (or grill) pork chops 5 to 6 minutes on each side or until done; cool (or place pork in microwave-safe dish with 1/4 inch water. Cook, covered, at high power 3 to 5 minutes or until done; cool). Cut cooked pork into narrow strips. Place greens in salad bowl. Top with pork, apricots, and walnuts.
- To Serve: Toss 1/4 cup dressing with salad; refrigerate remaining dressing.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 410 calories, 30 g protein, 17 g carbohydrates, 59 mg sodium, 26 g fat, 70 mg cholesterol, 3 g dietary fiber, 1665 IU vitamin A, 820 mg potassium.
Recipe provided courtesy California Fresh Apricot Council.