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Salads
- Meat |
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INGREDIENTS:
Marinade:
1/4 cp orange-passion juice
1/4 cp teriyaki sauce
1 tbs peeled & grated fresh ginger root
1 tbs sesame oil
Salad:
1 bag (16 oz.) iceberg lettuce salad mix
1 bag (10 oz.) hearts of romaine lettuce
1 can (15 oz.) mandarin oranges
1/3 cp dried sweetened cherries
1/3 cp honey-roasted flavored sliced almonds (or toasted
almonds)
1 tbs stemmed and finely chopped fresh cilantro leaves
(optional)
Dressing:
1/3 cp orange-passion juice
2 tablespoons rice vinegar
1 tbs canola oil
1 tbs packed brown sugar
1 tsp peeled and minced or finely grated fresh ginger
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DIRECTIONS:
Place pork in a resealable
plastic bag; set aside. In small bowl, stir together marinade
ingredients pour over pork.
Seal bag; refrigerate for at
least 1 hour and up to 4 hours. When ready to cook; place pork
cutlets on preheated medium-hot grill. Cook on grill for about 5
to 6 minutes per side.
Place grilled pork on cutting
board; cut into strips and set aside. Meanwhile, place iceberg and
romaine lettuce, oranges, cherries, almonds and cilantro in large
bowl; toss to combine and set aside.
Stir together dressing
ingredients; when ready to serve, pour over lettuce mixture. Toss
to coat. Divide mixture onto 4 dinner plates. Arrange grilled pork
strips over top.
Servings: 8
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