Pork, orange, and fennel salad
4 cup(s), lightly packed, thickly sliced
2 medium, peeled and segmented
Uncooked fennel bulb(s)
1 item(s), small, very thinly sliced
Uncooked red onion(s)
½ medium, thinly sliced
8 medium, pitted, Kalamata variety, halved
Cooked lean center loin pork
¾ pound(s), trimmed and thinly sliced
- To make dressing, whisk together vinegar, oil, water salt, oregano, and pepper in small bowl; set aside.
- 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.
- Per serving: about 2 cups salad and 1/2 cup pork