Pork and Mango Salad

Mango chutney supplies the flavor for this vinaigrette, which is a natural complement for the pork in this main-dish salad.

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  • Makes: 2 servings
  • Start to Finish: 30 mins
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Pork and Mango Salad
Ingredients Vinaigrette:
2
tablespoons mango chutney
1
tablespoon white wine vinegar or rice wine vinegar
1
teaspoon Dijon-style mustard or brown mustard
1
small clove garlic, minced
 
Dash pepper
1
tablespoon olive oil
1
tablespoon water
Salad:
6
ounces pork tenderloin
 
Nonstick cooking spray
3
cups torn mixed salad greens
1/4
cup drained sliced water chestnuts
1
small, peeled, seeded, and sliced, or 1 medium nectarines, sliced
1
tablespoon snipped fresh chives
Directions
    Vinaigrette:
  1. In a blender container or food processor bowl combine the chutney, vinegar, mustard, garlic, and pepper. Cover and blend or process until smooth. In a small bowl combine olive oil and water. With blender or food processor running, add oil mixture in a thin steady stream to chutney mixture. Cover and blend or process for 15 seconds more.
  2. Salad:
  3. Trim any fat from meat. Cut meat into 1/4-inch-thick slices. Coat an unheated large skillet with cooking spray. Preheat over medium-high heat. Cook the meat slices, half at a time, in the skillet for 3 to 4 minutes or until done, turning once. Remove all meat from skillet. Cover and keep warm.
  4. In a large bowl toss together the salad greens and water chestnuts. Pour about half of the vinaigrette over greens mixture. Toss to coat.
  5. To serve, divide greens mixture among 2 plates. Arrange some of the mango or nectarine slices and meat on the greens mixture. Drizzle each serving with about 1 tablespoon of the remaining vinaigrette. Sprinkle with the chives. Makes 2 servings.
Nutrition Facts (Pork and Mango Salad)
    Per serving:
  • 206 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 33 mg chol.,
  • 68 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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