Pork, orange, and fennel salad
5
Points®
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
2 medium, peeled and segmented
Uncooked fennel bulb
1 item(s), small, very thinly sliced
Red onion
½ medium, thinly sliced
Olives
8 olive(s), medium, pitted, Kalamata variety, halved
Cooked lean center loin pork
¾ pound(s), trimmed and thinly sliced