Pork and Apple Salad
Leftover pork? Make a salad! Pair diced pork with crisp apples, turnips and blue cheese, then top it off with a quick apple jelly dressing. Dovetailing Tip: Use the 3 leftover pork chops that you cooked on day 2 for today’s salad.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 584
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 584
3 tablespoons apple jelly
1 teaspoon chopped fresh thyme
3 boneless center-cut pork chops (about 11/4 pounds)
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oils, plus more for brushing
1/2 small red onion, finely diced
3 tablespoons whole-grain mustard
1/4 cup apple cider vinegar
2 heads Boston or Bibb lettuce, torn
1 Fuji or Gala apple, diced
1 small turnip, peeled and diced
3/4 cup crumbled blue cheese
Chopped fresh parsley, for topping (optional)
Directions:
Preheat a grill to high. Mix 2 tablespoons apple jelly with the thyme. Season the pork chops with salt and pepper and brush with olive oil on both sides. Grill the chops until marked, about 3 minutes per side. Brush with the jelly-thyme mixture and continue to grill until the chops are cooked through, about 2 more minutes. Set aside to cool.
Soak the diced onion in a bowl of cold water, about 10 minutes. Meanwhile, whisk the mustard, vinegar and the remaining 1 tablespoon apple jelly in a large bowl and season with salt and pepper. Slowly add 1/2 cup olive oil, whisking until smooth.
Cut the pork into bite-size pieces and drain the onion. Add the lettuce, apple, turnip, pork, onion and blue cheese to the bowl with the dressing and toss. Top with parsley, if desired.
Source: foodnetwork.com
Soak the diced onion in a bowl of cold water, about 10 minutes. Meanwhile, whisk the mustard, vinegar and the remaining 1 tablespoon apple jelly in a large bowl and season with salt and pepper. Slowly add 1/2 cup olive oil, whisking until smooth.
Cut the pork into bite-size pieces and drain the onion. Add the lettuce, apple, turnip, pork, onion and blue cheese to the bowl with the dressing and toss. Top with parsley, if desired.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
