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)
- 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.
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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