It is such an amazing late morning outside! And that has been my problem...well, not problem per se...but that is why I haven't been able to post. It's too gorgeous out! I made this easy salad a whole week ago...and it has been waiting patiently to be shared. The memory has...not the salad itself. This was another quick and easy idea from Kitchen Express (Mark Bittman).
I actually changed to salad part up a bit so I wouldn't have to run to market, but the Spicy Pork part, that stayed the same. Thin pork chops coated in a spicy yet sweet and oh so flavorful rub will grill up super quick and add a lot of flavor on top of a simple tossed salad! Of course, you could use this rub on any cut of pork (or chicken, etc) with delicious results!
A great, quick salad that will let you get back outside to enjoy the beautiful day!
More a method than a recipe, all to taste.
for the pork:
thin-cut, boneless pork chpos
brown sugar
ground cumin
chili powder
red chili flakes
cayenne
sea salt
for the salad:
baby spinach leaves
thinly sliced red bell pepper (fresh or roasted)
navel orange, peeled & cut into segments
avocado, sliced
pine nuts, toasted
for the vinaigrette:
olive oil
freshly squeezed lime juice
freshly squeezed orange juice
Dijon mustard
sea salt
freshly ground black pepper
extra:
halloumi, grilled (optional)
brown sugar
ground cumin
chili powder
red chili flakes
cayenne
sea salt
for the salad:
baby spinach leaves
thinly sliced red bell pepper (fresh or roasted)
navel orange, peeled & cut into segments
avocado, sliced
pine nuts, toasted
for the vinaigrette:
olive oil
freshly squeezed lime juice
freshly squeezed orange juice
Dijon mustard
sea salt
freshly ground black pepper
extra:
halloumi, grilled (optional)
Cut thin, bonesless pork chops with a mixture of sugar, cumin, chili powder, and salt and set aside to marinate.
Combine a few handfuls of baby spinach leaves with half a thinly sliced red pepper, sections of a navel orange, a sliced avocado,and a small handful of toasted pine nuts.
Mix together some olive oil, a good squeeze of fresh lime and orange juices, a teaspoon of Dijon mustard, salt, and pepper to dress the salad.
Grill, broil, or pan-cook the pork until it's just done; cut into strips. Serve on top of the vegetables with the dressing drizzled all over.
Combine a few handfuls of baby spinach leaves with half a thinly sliced red pepper, sections of a navel orange, a sliced avocado,and a small handful of toasted pine nuts.
Mix together some olive oil, a good squeeze of fresh lime and orange juices, a teaspoon of Dijon mustard, salt, and pepper to dress the salad.
Grill, broil, or pan-cook the pork until it's just done; cut into strips. Serve on top of the vegetables with the dressing drizzled all over.
-adapted from Mark Bittman's Kitchen Express
