This salad was one of those meals that comes together with leftovers but tasted like the most well planned out meal ever! You can easily make three meals out of this recipe. I made the sauce for salmon. My friend said it was delicious (I don’t think he was just saying that). Then with the leftover sauce I marinated a pork chop and served it with fingerling potatoes and veggies. Then I had leftover sauce and leftover pork. So I put together a delicious salad with a creamy dressing and a sweet crunch of apples paired with pork. I think you are going to love it too! If you don’t like pork this would be equally good with turkey or chicken or tofu.
Creamy Dijon Dressing
1 Cup Yogurt
2 TBS Dijon
1/2 TBS Honey or Maple Syrup
2 TBS Apple Cider Vinegar or other Quality White Balsamic
1 TBS Olive Oil
Salt to taste
Mix it all together and set aside. Like I said above this is great on salmon. Just grill the salmon and top with the Dressing.
Pork Chops (thick cut, bone in)
Rub the pork chops with the dressing.
Sear on both sides on high heat in olive oil.
Place in the oven at 425 for about 15-20 minutes. Check to make sure the temp is very close to 160.
Let the meat rest for about 10 minutes while you put together the salad. If you don’t know what I’m talking about when I say rest, then head to this site pronto to learn about this essential step! Seriously, go now!
Greens Mix (Baby Kale, Spinach, …)
Granny Smith Apples
Almonds or Walnuts
Once the pork has rested then assemble the salad. I add a little more vinegar to the salad. Delicious!!! let me know what you think!