Pork Strawberry Salad

Strawberry season is in full swing and I have been dying to try this salad. Filled with oranges, pork and strawberries it is a refreshing and lovely start to the late spring, early summer season. I used leftover pork tenderloin but you can bake some pork in a 350 degree oven for 20 to 30 minutes or until the meat reaches 145 degrees internally.

Arrange spring greens, 1lb. of strawberries, quartered, 1 T. of sesame seeds and 2 navel oranges, peeled and sliced.

For the dressing I used ½ c. orange juice, 2 T. rice wine vinegar, 2 T. vegetable oil, 1 T. fresh ginger, grated and 1 T. of sesame oil. Whisk the ingredients together and pour over the salad. It is a wonderful fresh salad that you will love. I also think it would be lovely with a poppy seed dressing.

Pork and Strawberry Salad

1 T. vegetable oil

Sprinkle pork with salt and pepper to taste

1 package of spring mix

1 lb. strawberries, quartered

2 naval oranges, peeled and sliced.

1 T. toasted sesame seeds

½ c. fresh orange juice

2 T. rice wine vinegar

2 T. vegetable oil

1 T. fresh ginger, grated

1 T. sesame oil

Bake pork at 350 degrees for 20 to 30 minutes in a baking dish or until the pork registers 145 degrees in the thickest part of the pork.

Arrange the salad greens, strawberries, oranges, and pork on large platter.

Whisk the orange juice, rice wine vinegar, vegetable oil with ginger and sesame oil. Pour over the salad. Top with ½ t. salt and the sesame seeds.