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.
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Cynthia