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This zesty dressing is wonderfully versatile, so I suggest doubling the recipe.   Drizzle it over a salad of  arugula,  steak and blue cheese; or any dark leafy greens you desire.   It will keep in the fridge for about a week.

Pork Loin Salad With Tangy Cherry Vinaigrette

20 min

| Serves 2 |

347 calories per serving

Ingredients

Salad

  • 6 – 8 ounces roasted pork loin or tenderloin
  • 5 ounces tender lettuces such as mesclun mix or baby lettuces
  •   10 – 12 Bing cherries (a generous cup), halved and pits removed, plus more for dressing (see below)Pork Loin Salad With Tangy Cherry Vinaigrette
  • 1/4 cup sliced almonds, toasted
  •  Optional: Thinly sliced red onion to taste
  • Salt & fresh ground pepper to taste

Dressing

  • 4 Bing cherries, halved and pits removed
  • 2 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon minced shallot
  • 1/8 teaspoon salt & fresh ground pepper to taste

Directions

Prepare salad ingredients: Transfer the salad greens to a salad bowl.  Slice the pork loin into salad-bite pieces and set aside with the cherries and almonds.

Pork Loin Salad With Tangy Cherry Vinaigrette

By taste-testing the dressing on a piece of lettuce – rather than a fork or finger – you’ll know how it will impact the flavor of your salad. You can adjust the seasonings accordingly.

Make the dressing:  Transfer all of the dressing ingredients except the cherries to a blender.  Mix on a medium high speed until well combined.  Add the cherries and mix again until the cherries are blended in, but not liquified. Note:  If you are blender-less, simply mince the cherries well and whisk together well with the other dressing ingredients.  Taste-test the dressing on a piece of lettuce (see photo).  Add additional salt and pepper according to taste.

Assemble the salad:  Add about half the pork loin, cherries, almonds, and red onion, if desired, to the salad greens and toss with a light coating of the dressing.  Add additional salt and pepper according to taste.   Arrange the remaining meat and other ingredients on the salad.  Drizzle with additional dressing.  Serve, and enjoy!

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