Pork, orange, and fennel salad

4
4
4
Smartpoints value per serving
Total Time
19 min
Prep
12 min
Serves
4
Difficulty
Easy
This hearty, delicious, weeknight-friendly salad comes together in under 20 minutes and is perfect to make if you happen to have some leftover cooked pork. You could even speed up the process if you'd like: Instead of taking the time to peel and segment the oranges, you can use 2 cups drained refrigerated fresh citrus salad sections of red and white grapefruit and oranges. It doesn't get much more convenient than that. You'll find it packed in jars in the produce section of your supermarket. This beautiful salad also features lots of escarole, fennel bulbs, red onions, and Kalamata olives for an explosion of flavor, texture, and color.

Ingredients

red wine vinegar

2 Tbsp

olive oil

2 tsp

water

2 tsp

kosher salt

¾ tsp

dried oregano

½ tsp

black pepper

¼ tsp

escarole

4 cup(s), lightly packed, thickly sliced

orange(s)

2 medium, peeled and segmented

uncooked fennel bulb(s)

1 item(s), small, very thinly sliced

uncooked red onion(s)

½ medium, thinly sliced

olive(s)

8 medium, pitted, Kalamata variety, halved

cooked lean center loin pork

¾ pound(s), trimmed and thinly sliced

Instructions

  1. To make dressing, whisk together vinegar, oil, water salt, oregano, and pepper in small bowl; set aside.
  2. Combine escarole, oranges, fennel, onion, and olives in large bowl. Drizzle dressing over and gently toss until coated evenly. Divide salad evenly among 4 plates and top evenly with pork.
  3. Per serving: about 2 cups salad and 1/2 cup pork

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