BBQ Pork Salad with
Summer Fruits and Honey Balsamic Vinaigrette
Recipe provided courtesy of National Pork Board.
Honey Balsamic Vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
3/8 cup vegetable oil
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 vegetable oil
2 tablespoons slivered, toasted almonds
Salt and ground black pepper to taste
- For Honey Balsamic Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for 1 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.
Recipe and photograph provided courtesy of National Pork Board.