Pork and Mango Salad
SUBMITTED BY : William PREPARATION TIME: 15 COOKING TIME : 15 SERVINGS : 4

DESCRIPTION:

Delicious salad made with pork and mangas

INGREDIENTS:

3 tablespoons mango chutney
2 tablespoons white wine vinegar or rice wine vinegar
1 tablespoon Dijon-style mustard or brown mustard
1 clove garlic, minced
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon water
8 ounces pork tenderloin
Nonstick spray coating
6 cups torn mixed salad greens
1/2 of an 8-ounce can sliced water chestnuts, drained
1 medium mango, peeled, seeded, and sliced; or 2 medium nectarines, sliced
2 tablespoons snipped chives

DIRECTIONS:

1. For vinaigrette, in a blender container or food processor bowl combine 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; blend or process for 15 seconds more.

2. Trim any fat from the pork; cut into 1/4-inch slices. Spray a large skillet with nonstick coating. Preheat the skillet over medium-high heat. Cook pork in hot skillet for 3 to 4 minutes or until pork is no longer pink, turning once. Remove pork from skillet; keep warm.

3. In a large bowl toss together the salad greens and water chestnuts. Pour about half of the vinaigrette over the greens mixture. Toss to coat.

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

SHOPPING LIST :

3 tablespoons mango chutney
2 tablespoons white wine vinegar or rice wine vinegar
1 tablespoon Dijon-style mustard or brown mustard
1 clove garlic
pepper
olive oil
8 ounces pork tenderloin
6 cups torn mixed salad greens
/2 of an 8-ounce can sliced water chestnuts
1 medium mango
2 tablespoons snipped chives

The Virtual Chef Web

Feel free to add your review!