Bbq Pork Salad With Summer Fruits And Honey Balsamic Vinaigrette Recipes

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BBQ PORK SALAD WITH SUMMER FRUITS AND HONEY BALSAMIC VINAIGRETTE



BBQ Pork Salad With Summer Fruits and Honey Balsamic Vinaigrette image

A festive, colorful salad with the fresh flavorful suimmer fruits and sliced BBQ pork dressed with a spicy honey balsamic vinaigrette. A tasty one-dish meal for summer!

Provided by ElizabethKnicely

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

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 toasted almonds, slivered
salt, to taste
pepper, to taste
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

Steps:

  • FOR THE VINAIGRETTE: In a blender, combine all ingredients except oil, salt and pepper. Blend at medium speed for 1 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 into wedges, 1/2 nectarine sliced into wedges, 1/4 grapefruit segmented. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.

Nutrition Facts : Calories 867.5, Fat 61.6, SaturatedFat 12, Cholesterol 139.2, Sodium 788.8, Carbohydrate 36.9, Fiber 9.6, Sugar 18.6, Protein 46.2

BBQ PORK SALAD WITH SUMMER FRUITS AND HONEY BALSAMIC VINAIGRETTE



BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette image

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!

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 17

4 each cooked pork chops, sliced
8 cups mixed greens
2 fruit (2-1/2" dia)s nectarines, cut into 12-wedges each
1 grapefruit, segmented
2 medium (blank)s avocados, cut into wedges
16 each cherry tomatoes
1 tablespoon salad oil
2 tablespoons slivered, toasted almonds
1 pinch salt and black pepper
2 tablespoons balsamic vinegar
2 tablespoons honey
½ tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
⅜ cup salad oil

Steps:

  • 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.

Nutrition Facts : Calories 696.5 calories, Carbohydrate 41.4 g, Cholesterol 63.9 mg, Fat 49.8 g, Fiber 12.8 g, Protein 28.3 g, SaturatedFat 8.1 g, Sodium 804.5 mg, Sugar 22.3 g

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