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 extra pork chops from day 3 in today’s salad.
Serving size: 4
Calories per serving: 567
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)
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.