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September 2006 Issue
Asian Pork Salad
by Ronda L. Halpin
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As summer comes to an end, it's not unusual to long for salad days again. So this month, I'm sharing one of my absolutely favorite salads. It takes advantage of fresh produce and the flavors that you can only get from the grill. And it has a tangy Asian dressing that will have you wondering why you weren't enjoying it all summer long.

In addition to being an absolute flavor-packed meal, this salad is also good for you. Packed with lean protein, healthy fats and lots of healthy vegetables, it is a great way to fuel your body and satisfy your soul. And here's the really wonderful thing. When it starts to get a bit cooler and you want to give it a more "fall" feel, swap out the cucumbers and tomatoes for pears and some crumbled blue cheese. You won't regret pushing salad days into the autumn months!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .


Asian Pork Salad

  • 1 lb. pork tenderloin
  • 2 tsp. seasoned salt
  • 3 cloves garlic, minced
  • 2 T. minced fresh ginger root
  • 3/4 c. olive oil
  • 1/3 c. rice wine vinegar
  • 1/2 c. soy sauce
  • 3 T. honey
  • 1/4 c. water
  • 8 c. mixed greens
  • 1/2 seedless cucumber, cut in half and sliced
  • 2 ripe tomatoes, cut into wedges
  • 2/3 c. spicy pecans
  • 2/3 c. crunchy chow mein noodles
Prepare a hot grill. Rub the pork tenderloin with the seasoned salt and grill until cooked, but still slightly pink in the center. Wrap in aluminum foil and allow to rest for 5 minutes before slicing.

Meanwhile, prepare the dressing by combining the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store any unused dressing covered in the refrigerator.

Slice the tenderloin into half inch slices.

On two salad plates, arrange the greens, cucumber, tomatoes, tenderloin, pecans and noodles evenly between the two plates. Drizzle the salads generously with the prepared dressing.

  • Yields: 2 servings
  • Preparation Time: 30 minutes

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