BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

Name: BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 avocados, cut into wedges; 2 Tbsps balsamic vinegar; 1 teaspoon black pepper; 16 cherry tomatoes; 1 teaspoon chili powder; 1 Tbsps Dijon mustard; 1 grapefruit, segmented; 2 Tbsps honey; 2 Tbsps mayonnaise; 2 liters mixed greens; 2 nectarines, cut into 12-wedges each; 4 cooked pork chops, sliced; 89 milliliters salad oil; 1 teaspoon salt; 4 servings salt and black pepper; 2 Tbsps slivered, toasted almonds

BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette might be just the main course you are searching for. This gluten free and dairy free recipe serves 4. One portion of this dish contains around 35g of protein, 32g of fat, and a total of 570 calories. A mixture of avocados, nectarines, greens, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the mixed greens you could follow this main course with the Southwest Shrimp Salad as a dessert. The Fourth Of July will be even more special with this recipe.

Instructions

For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender.

Ingredients you will need

Vinaigrette

Cooking Oil

Equipment you will use

Blender

Add salt and pepper.

Ingredients you will need

Salt And Pepper

For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments.

Ingredients you will need

Cherry Tomato