BBQ & Grill
BBQ Pork Salad with Summer Fruits and Honey
Pulled BBQ pork served over mixed greens with fresh fruits like strawberries and peaches, topped with a honey-balsamic drizzle. A bright, summery take on BBQ.
Ingredients:
- 4 cooked pork chops, sliced 8 cups mixed greens
- 2 nectarines, cut into 12-wedges each
- 1 grapefruit, segmented
- 2 avocados, cut into wedges 16 cherry tomatoes
- 1 tablespoon salad oil
- 2 tablespoons slivered, toasted almonds
- salt and black pepper
- honey balsamic vinaigrette:
- 2 tablespoons balsamic vinegar 2 tablespoons honey
- 1/2 tablespoon dijon mustard 2 tablespoons mayonnaise
- 1 teaspoon chili powder 1 teaspoon salt
- 1/2 teaspoon black pepper 3/8 cup salad oil
Directions:
- 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.