4

Pork, Orange and Fennel Salad

Total Time
19 min
Prep
12 min
Serves
4
Difficulty
Easy
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
Notes
Make it faster: Instead of taking the time to peel and segment the oranges, use 2 cups drained refrigerated fresh citrus salad sections of red and white grapefruit and oranges. You'll find it packed in jars in the produce section of your supermarket.

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