Are you ready for warmer weather?
As the temperatures heat up and the lake season looms closer are you prepared to shuck the winter layers? If not, here are some delicious and healthy salads to help you get ready. If you are ready to show off your summertime skin - the salads make for a mouthwatering lunch.

Hawaiian Cobb Salad
 

1 pound pre-marinated pork tenderloin, teriyaki recommended
1 10-oz bag
 European salad mix

2 cups fresh pineapple and mango, cubed
1/2 cup toasted macadamia nuts, chopped
1/3 cup prepared raspberry walnut vinaigrette 

 

Cooking Directions 

Grill pre-marinated pork tenderloin over medium-high heat for 20 minutes, turning once, until internal temperature reaches 145 degrees F. Allow pork to set for 5 minutes, then slice into long thin strips. Place salad greens on 4 dinner plates. Top with pork slices, pineapple, mangos and macadamia nuts. Drizzle with vinaigrette.

 

Makes 4 servings.

 

*Note: This is a great recipe for leftover grilled pork

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Warm Pork and Spinach Salad

 

1 pound pork loin, boneless, cut into thin strips
1 pound fresh spinach, coarsely shredded
3 cups watercress sprigs
1 cups celery, thinly sliced
1 cup green grapes, seedless
1/2 cup green onion, thinly sliced
1 8-oz can sliced water chestnuts, drained
1 large Golden Delicious apple, cored and chopped
1 cup Italian dressing
2 tablespoons dry white wine
2 tablespoons Dijon-style mustard
3 tablespoons brown sugar
2 tablespoons sesame seed, toasted 


Cooking Directions

Grill pre-marinated pork tenderloin over medium-high heat for 20 minutes, turning once, until internal temperature reaches 145 degrees F. Allow pork to set for 5 minutes, then slice into long thin strips. Place salad greens on 4 dinner plates. Top with pork slices, pineapple, mangos and macadamia nuts. Drizzle with vinaigrette.

 

Makes 4 servings.

 

*Note: This is a great recipe for leftover grilled pork.



Oklahomans helping their neighbors 


The pork farmers in Oklahoma are diligent in their care for our communities. One of the ways they prove their devotion is through okPORK's partnership with the Oklahoma Blood Institute and the Pre-Memorial Day Blood Drive. 

What's in it for you? Well, a pulled pork sandwich and all the fixings for starters. Then, as if that wasn't enough, each donor is provided with a t-shirt, two tickets to the zoo and an entry to win a barbecue picnic for 40 of their closest friends! How could a true pork fan not take advantage of this opportunity?


The Oklahoma Blood Institute needs all of our help to save the lives of our families and friends during this long, holiday weekend. For more information, click here. We hope to see you at one of the donation centers from 9 a.m. - 4 p.m. on May 23 and 24.

 

About Oklahoma Pork Council

The Oklahoma Pork Council, a producer organization consisting of Oklahoma pork producers, represents the interests of all pork producers. Partially funded by federally collected Pork Checkoff dollars, okPORK promotes pork and pork products, funds research, and educates consumers and producers about the pork industry. For more information about this or any other programs of the Oklahoma Pork Council visit www.okpork.org or call 1.405.232.3781.

 
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