Recipe, post, and photo by Lindsey Johnson of Just Recipes.
Spinach Salad with Pork, Avocado and Oranges
1 bag baby spinach
1 (not overly) ripe avocado, sliced and cut into chunks
2-3 oranges, peeled, segmented
2-3 green onions, thinly sliced--white and green parts
1/2 sliced, toasted almonds
sliced olives
shredded pork (you can also use chicken)**
Creamy Cilantro-Lime Dressing (recipe below)
Toss all the ingredients together and serve with the dressing. Serves 2-4.
**To prepare the pork:
I like to use my crock-pot for slow cooking pork roasts. This was a very lean pork loin roast. I seasoned it well with salt and pepper and seared it in a very hot cast iron skillet. I cooked the roast on high for a few hours to get it going and then turned it to low for about4 or 5 more hours. Because it didn't have a ton of fat, I also added a bit of water.I let the pork cool a bit and then shredded it with two forks. This makes more than enough for the salad. You will have some leftover. Use in tacos or add some BBQ sauce.
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Creamy Cilantro-Lime Dressing
1 cup low fat buttermilk
2-3 Tbsp. light mayonnaise
1/2 cup tomatillo salsa
1 small bunch of cilantro (to taste....)
juice 1/2 a lime
freshly cracked black pepper
1/2 Hidden Valley Ranch Dressing mix
Puree in a food processor or blender
1 comment:
Now I am in the mood for crock pot pork roast, I love all the things you can do with it, like your salad! And it is cool today so it sounds extra good, thanks!
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