BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

"I was a little nervous making something that had no reviews yet, but this was delicious! It looked gorgeous in presentation, and I loved all the different flavors. The recipe doesn't give instructio..." See morens for cooking the pork chops so I had to wing it. I coated them with a little olive oil and a combination of salt, pepper, and chili powder. Let them sit for awhile to absorb the flavors, then put them on the stovetop in a grill pan over medium heat. I covered the pan with aluminum foil and cooked for 10 mins (flipping once halfway through). Internal temp ~145. I removed from heat and let them sit awhile more to finish cooking, then sliced. They turned out perfect."

"For a lower calorie dressing you can omit the mayo. It still has a nice flavor. Also, I was feeling lazy and didn't want to use the blender, so besides omitting mayo, I used dry mustard instead of d..." See moreijon. I also added some dried basil, oregano and thyme. "

""This is by far the best salad I've ever eaten," said my husband, halfway through dinner -- and several more times after that. I was stunned, because he dines at our city's best restaurants every day..." See more for lunch. Everyone commented on the way the flavors come together in this elegant salad. I grilled thick, marinated chops the day before. For the fruit, used peaches and plums. Sprinkled lemon juice on the avocado. Pan roasted the almonds in a bit of oil, and toward the end, I added a little sugar to the almonds. Tomatoes were fresh out of the garden. I doubled the dressing and added a T. of red wine vinegar (in addn. to the balsamic) because it was quite thick. This will be on my menu when company arrives next week."