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
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.
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