Pork Loin & Dried Apricots Salad
| Serves 4 |
338 calories per serving
- 5 ounces ready-to-eat salad greens such as baby kale or mesclun mix
- 12 ounces prepared pork loin roast
- 16 dried apricots
- 1 red apple, such as fuji, gala or pink lady
- Optional: 1/4 cup maple glazed walnuts or other candied nuts
Sherry Vinaigrette Dressing
- 3 tablespoons walnut oil
- 2 tablespoons sherry vinegar*
- 1 teaspoon lemon juice
- 1 generous teaspoon fresh thyme leaves, roughly chopped
- Several drops agave syrup or 1/4 teaspoon sugar
- 1/8 teaspoon salt
- Optional: 1/4 + teaspoon fresh minced garlic
Make the walnut vinaigrette: In a small bowl, whisk together the dressing ingredients vigorously so that they emulsify and thicken. Taste test the dressing on a piece of lettuce and adjust salt, pepper and other seasonings according to your preferences, adding more garlic (optional) for a more pungent dressing or more sugar for a sweeter flavor.
Prepare the salad ingredients: Cut the pork loin into large bite size pieces. Slice the apricots in half or quarters, and cut the apple into bite size pieces.
Assemble the salad: Transfer the salad greens to a serving bowl and add about half of the meat and fruit. Whisk the dressing again, then toss the salad with a light coating of the dressing. Arrange the remaining meat and fruit on top of the salad, along with the candied nuts (optional). Drizzle additional dressing over the salad, if desired. Serve, and enjoy!