That darn scale has been rising all week, no doubt because of all the leftovers from the party that I've yet to share the particulars about. Hey, keep 'em curious and they keep coming back is my motto! LOL
We needed something on the lighter side for dinner last night and although this salad had limited ingredients, it wasn't wasn't lacking in flavor. Not one bit! A piece of leftover pork salvaged from the freezer was thinly sliced and quickly fried until crispy in a scorching hot cast iron pan. Place on top of a bowl of mixed greens with a little sweet onion, crisp wedges of Granny Smith apples, topped with toasted walnuts and dressed in a Port Vinaigrette, it was wonderful and left us sufficient room to enjoy a piece of Chocolate Raspberry Mousse Cake. What can I say except that I'll share that recipe with you later!
It is amazing what one can do with leftovers and a little ingenuity, isn't it? Download Apple Walnut Salad with Caramelized Pork a Port Vinaigrette
Apple Walnut Salad with Caramelized Pork and Port Vinaigrette ( a JBug Original)
4 cups mixed greens
1/2 cup minced sweet onion
1 Granny Smith apple, core removed and cut into wedges
1/2 cup toasted walnuts
4 ounces cooked pork loin, thinly sliced
1/4 cup olive oil
1/4 cup canola oil
2 tablespoons fresh lemon juice
1 tablespoon white vinegar
1/2 teaspoon dried tarragon
3 tablespoons tawny port
1 tablespoon Dijon mustard
1/4 teaspoon coarse sea salt
1/4 teaspoon coarse ground black pepper
Combine all ingredients in a small jar with a lid. Shake to mix well.
Heat cast iron pan over medium high until almost smoking. Add pork slices and fry until brown and crisp – about 3 to 4 minutes. Arrange mixed greens in a salad bowl. Top with sweet onion and apple slices. Place caramelized pork on top. Garnish with toasted walnuts and dress with port vinaigrette.