"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!" — National Pork Board
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cooked pork chops, sliced
nectarines, cut into 12-wedges each
avocados, cut into wedges
slivered, toasted almonds
salt and black pepper
Honey Balsamic Vinaigrette:
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 instructions 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.
This is just a "salad" recipe. I figured I would try it anyway (using a family recipe for porkchops) but I found the ingredient list unnecessarily long, the flavors unbalanced, and the overall effect less than impressive.
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 dijon. 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 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.
Great Summer Salad!! I marinated a pork tenderloin overnight in a soy-maple based marinade, rinsed off the marinade, patted dry and grilled on high for 5 mins per side (20 mins. total). Omitted the grapefruit, grilled the nectarine slices and added a pinch of salt, cayenne and sugar to the toasted almonds. I'm a personal chef and my boss loved this salad!!!
Fantastic!!! Such a delicious combination of flavors. And the dressing is outstanding!!! Even my husband who's not a big salad guy raved about it. I used center cut bonless pork chops, seasoned with salt, pepper & garlic powder and pan fried them for about 5-6 minutes per side until just done. If you have left over pork of any kind even better! You could substitute chicken, but the pork really pairs well with the fruits. Add your favorite loaf of bread and it's a perfect summer dinner.
I followed the recipe exactly, even using the grapefruit (other reviewers omitted). It was very tasty, and the flavors - though diverse - went together very well. The dressing was a perfect compliment. Great way to use leftover pork chops. Great easy summer meal. Thank you!
Thanks so much for this original and delicious summer salad! Hubby and I both loved this - such a refreshing combination of flavors and textures. I substituted plums for the grapefruit, and used pork tenderloin instead of chops, but kept everything else the same. I think next time I might add a little chopped red onion. Definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 448
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