Prepare the vinaigrette up to 1 week ahead of serving.




  • For vinaigrette, combine chutney, vinegar, mustard, olive oil, garlic, pepper, and water in a blender container or food processor bowl. Cover and blend or process until smooth.

  • Toss together the mixed greens, radicchio or shredded red cabbage, and about half of the vinaigrette in a large bowl until evenly coated.

  • To serve, divide greens mixture among four salad plates. Arrange some of the mango or nectarine slices and pork atop the greens mixture on each plate. Drizzle each serving with about 1 tablespoon of the remaining vinaigrette. Sprinkle each serving with chives. Makes 4 servings.

Food exchanges:

1/2 vegetable, 1 fruit, 2 meat, 1/2 fat.

Nutrition Facts

210 calories, (2 g saturated fat, 349 mg sodium, 20 g carbohydrates, 2 g fiber, 13 g protein.