Ginger Pork Salad

Name: Ginger Pork Salad
Ingredients: 4 boneless pork cutlets about 1/2-inch thick; 1/4 cup orange passion fruit juice; 1/4 cup teriyaki sauce; 1 tablespoon fresh ginger root peeled and grated; 1 tablespoon sesame oil; 16 ounces iceberg lettuce salad mix; 10 ounces hearts of romaine lettuce; 15 ounces mandarin orange segments canned; 1/3 cup dried sweet cherries; 1/3 cup honey roasted almonds OR toasted almonds, sliced; 1 tablespoon cilantro leaves stemmed and finely chopped fresh, optional; 1/3 cup orange passion fruit juice; 2 tablespoons rice vinegar; 1 tablespoon canola oil; 1 tablespoon sesame oil; 1 tablespoon brown sugar packed; 1 teaspoon fresh ginger root minced or finely grated

17 ingredients

4 steps

Ingredients

4 boneless pork cutlets about 1/2-inch thick
1/4 cup orange passion fruit juice
1/4 cup teriyaki sauce
1 tablespoon fresh ginger root peeled and grated
1 tablespoon sesame oil
16 ounces iceberg lettuce salad mix
10 ounces hearts of romaine lettuce
15 ounces mandarin orange segments canned
1/3 cup dried sweet cherries
1/3 cup honey roasted almonds OR toasted almonds, sliced
1 tablespoon cilantro leaves stemmed and finely chopped fresh, optional
1/3 cup orange passion fruit juice
2 tablespoons rice vinegar
1 tablespoon canola oil
1 tablespoon sesame oil
1 tablespoon brown sugar packed
1 teaspoon fresh ginger root minced or finely grated

Directions

1

Place pork in a resealable plastic bag; set aside. In small bowl, stir together marinade ingredients (1/4 cup orange-passion juice, teriyaki sauce, 1 Tbs fresh ginger root, 1 Tbs sesame oil); pour over pork. Seal bag; refrigerate for at least 1 hour and up to 4 hours.
2

When ready to cook; place pork cutlets on preheated medium-hot grill. Cook on grill for about 4-5 minutes per side, until internal temperature on a thermometer reads 145 degrees F. Place grilled pork on cutting board and let rest 3 minutes before cutting into strips and set aside.
3

Meanwhile, place iceberg lettuce mix and romaine lettuce, mandarin oranges, dried cherries, almonds and cilantro in large bowl; toss to combine and set aside. Stir together dressing ingredients (1/3 cup orange-passion juice, 2 Tbs rice vinegar, 1 Tbs canola oil, 1 Tbs sesame oil, 1 Tbs brown sugar, 1 tsp fresh ginger root); when ready to serve, pour over lettuce mixture. Toss to coat. Divide mixture onto 4 dinner plates. Arrange grilled pork strips over top.
4

Garnish with more almonds, if desired.