I searched all over the Internet for a clean, sugar free Asian inspired dressing, then finally just created this one. This is a simple and light recipe, but packs big taste. You can play with the salad dressing too. On days when I am craving something garlicky I add an extra clove and some extra hot sauce.
Ingredients
Salad
- 4 cups spring mix
- 1 cup spinach
- 1/4 of a med red onion diced
- 1 red apple diced
- 1/2 English cucumber diced
- 1 med. carrot grated
- 1/2 cup red grapes halved
- 1 med. avocado diced
- 1/4 cup slivered almonds
- 4 pork loin chops
- 4 tbsp grape seed oil
- 1 tbsp rice wine vinegar
- 1/2 lemon squeezed
- 1 tsp sesame oil
- 2 cloves garlic
- 2 tsp (or more if you like) fresh minced ginger
- hot sauce ( to taste)
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Combine ingredients for dressing / marinade in a tightly sealed container and shake
- Separate a couple spoon fulls of the dressing for the Pork. Place the pork on the parchment paper, drizzle with marinade and and bake for 20 mins, or until no longer pink.
- In a large salad bowl mix together salad ingredients, have salad dressing on the side so others can add the desired amount.
- Once pork is cooked, slice into strips add to salad.
- Serve and ENJOY!
- Make a couple extra prok loins, and an extra big salad (put the topings in a sperate container with a squeeze of lemon to keep them fresh, and prevent the spring mix from wilting) so the next day you can put it all together in a wrap, or make a lunch salad with cold pork. Tastes great cold the next day.
