READY IN 20 mins

BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

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"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

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.

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PREP 20 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 12, 2007

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.

—Aubrey

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Most Helpful Critical Review

Sep 08, 2011

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.

—littlexav

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55 Ratings

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May 22, 2008

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.

—claire

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Sep 01, 2010

"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.

—Happy Cookah

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Jul 21, 2010

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!!!

—musiclver_2000

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Aug 25, 2010

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.

—chloenavasmommy

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Jul 06, 2008

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!

—DKFord

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Aug 12, 2010

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.

—MexicoKaren

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Nutrition

Calories
697 kcal
35%

Carbohydrates
41.4 g
13%

Cholesterol
64 mg
21%

Fat
49.8 g
77%

Fiber
12.8 g
51%

Protein
28.3 g
57%

Sodium
863 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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: 697
Calories from Fat: 448

% Daily Value *
Total Fat 49.8g 77 %
** Saturated Fat 8.1g 40 %
Cholesterol 64mg 21 %
Sodium 863mg 35 %
** Potassium 1609mg 45 %
Total Carbohydrates 41.4g 13 %
Dietary Fiber 12.8g 51 %
Protein 28.3g 57 %
** Sugars 22.3g
Vitamin A 98 %
Vitamin C 125 %
Calcium 15 %
Iron 40 %
** Thiamin 94 %
** Niacin 112 %
** Vitamin B6 69 %
** Magnesium 37 %
** Folate 125 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.