BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette42 Reviews
- Prep: 20 min
- Ready In: 20 min
“A festive, colorful salad with the fresh flavors of summer fruits and sliced BBQ pork dressed with a spicy honey balsamic vinaigrette. A tasty one-dish meal for summer!” - by National Pork Board
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 697 cal
- 49.8 g
- 41.4 g
Based on a 2,000 calorie diet
Reviews (42)Rate This Recipe
"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."
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