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.
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