Roasted Pork Salad
Description
This Indian salad features : ASSEMBLE SALAD. Divide and arrange spring, Tbsp. balsamic vinegar, Tbsp. honey, Tbsp. Dijon mustard, C. rhubarb. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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greens on dinner plates,
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sprinkle with grated cheese,
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arrange 2-3 medallions of pork on the greens,
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place onions on the side of greens, and decorate with sprigs of rosemary and rhubarb ribbon.
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Sprinkle with roasted nuts, and, just before serving, drizzle Rosemary and Rhubarb Vinaigrette over each salad.
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Put balsamic vinegar, honey, mustard, rhubarb, onion, rosemary, sea salt, and pepper into a small blender.
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Blend ingredients together until smooth, and pour into a glass bowl.
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Slowly whisk in the oil (be careful not to whisk too much) until smooth and emulsifi ed.
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Put half the vinaigrette in a bowl for the pork marinade.
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Pour the rest into a small glass jar.
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Cover and keep cool until ready to
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 147.2kcal
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 2.8g14%
- Cholesterol 11.8mg4%
- Sodium 80.9mg4%
- Total Carbohydrate 27.2g10%
- Dietary Fiber 0.5g2%
- Sugars 24.5g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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