BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette
what you'll need
4 PrairieFresh® pork chops, grilled and sliced 2 nectarines, cut into 12-wedges each 2 avocados, cut into wedges 8 cups mixed greens 16 cherry tomatoes 1 grapefruit 2 tablespoons almonds, slivered and toasted 1 tablespoon salad oil salt and black pepper Honey Balsamic Vinaigrette: 2 tablespoons honey 2 tablespoons balsamic vinegar 1/2 tablespoon Dijon-style mustard 2 tablespoons mayonnaise 1 teaspoon chili powder 1 teaspoon black pepper 3/8 cup salad oil
how to prepare
For pork chop:
Season to taste. Place on grill directly over coals, lower grill lid and grill for 10 minutes, turning once. Cool pork chops in refrigerator. Slice into bite-size pieces. You an also lefover grilled pork loin and slice it for this salad.
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.