Pork Chop Salad with Honey Balsamic Vinaigrette

adapted from allrecipes


I love that in summer I crave salads instead of much heavier foods. Unfortunately I also crave more ice cream, so it probably negates the simplicity of the salad. Regardless, this is perfect for a summer night and a great way to incorporate some seasonal favorites.

Ingredients

4 cooked pork chops, sliced {I took two pork chops and cut them in half width-wise)
marinade--salt and pepper, 1-2 cloves garlic, drizzle of olive oil
optional: bit of favorite BBQ sauce
greens of choice, romaine, spinach, mixed greens etc.
1-2 nectarines or peaches, cut into wedges
1-2 avocados, cut into wedges
cherry tomatoes {I used the tomatoes we had in the garden}
almonds, croutons, etc
sprinkle of sea salt and freshly ground black pepper

Honey Balsamic Vinaigrette
2 Tbsp. balsamic vinegar
2 Tbsp. honey
1/2 Tbsp. Dijon mustard
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
1/4-3/8 cup salad oil, or extra-virgin olive oil

Directions
 
1. Place pork chops in a container and drizzle olive oil. Sprinkle with salt, pepper, and garlic. Marinate, if desired by covering and placing in refrigerator, or proceed to grilling. When pork chops are done, remove from grill and allow to cool. Optional- while pork chops are cooling, brush on a thin layer of barbeque sauce to both sides. Once cooled, slice pork chops into bite-sized pieces.

2. For the vinaigrette, combine all ingredients except oil in a blender. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.

3. For each serving, toss greens with a little dressing, top with tomatoes, sliced pork chop, avocado wedges, and nectarine wedges. Drizzle with more dressing and sprinkle with toasted almonds or croutons. Serve immediately.