Ginger Pork Salad Recipe
- 4 boneless pork cutlets, about 1/2-inch thick
- Marinade:
- 1/4 cup orange-passion juice
- 1/4 cup teriyaki sauce
- 1 tablespoon peeled and grated fresh ginger root
- 1 tablespoon sesame oil
- Salad:
- 1 (16 ounce) package iceberg lettuce salad mix
- 1 (10 ounce) package hearts of romaine lettuce
- 1 (15 ounce) can mandarin oranges
- 1/3 cup dried sweetened cherries
- 1/3 cup honey-roasted flavored sliced almonds (or toasted almonds)
- 1 tablespoon stemmed and finely chopped fresh cilantro leaves (optional)
- Dressing:
- 1/3 cup orange-passion juice
- 2 tablespoons rice vinegar
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 1 tablespoon packed brown sugar
- 1 teaspoon peeled and minced or finely grated fresh ginger root
- Place pork in a resealable plastic bag; set aside. In small bowl, stir together marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour and up to 4 hours.
- When ready to cook; place pork cutlets on preheated medium-hot grill. Cook on grill for about 5 to 6 minutes per side. Place grilled pork on cutting board; cut into strips and set aside. Meanwhile, place iceberg and romaine lettuce, oranges, cherries, almonds and cilantro in large bowl; toss to combine and set aside. Stir together dressing ingredients; when ready to serve, pour over lettuce mixture. Toss to coat. Divide mixture onto 4 dinner plates. Arrange grilled pork strips over top. Garnish with more almonds, if desired.
