Spicy Pork Salad

It is such an amazing late morning outside!  And that has been my problem...well, not problem per se...but that is why I haven't been able to post.  It's too gorgeous out!  I made this easy salad a whole week ago...and it has been waiting patiently to be shared.  The memory has...not the salad itself.  This was another quick and easy idea from Kitchen Express.  I actually changed to salad part up a bit so I wouldn't have to run to market, but the Spicy Pork part, that stayed the same.  Thin pork chops coated in a spicy yet sweet and oh so flavorful rub will grill up super quick and add a lot of flavor on top of a simple tossed salad!  Of course, you could use this rub on any cut of pork (or chicken, etc) with delicious results!

Spicy Pork Salad
from Mark Bittman's Kitchen Express
For an even spicier version, add a pinch or two of cayenne or red chile flakes to the rub. I did...yum!

Cut thin, bonesless pork chops with a mixture of sugar, cumin, chili powder, and salt and set aside to marinate.  Combine a few handfuls of baby spinach leaves with half a thinly sliced red pepper, sections of a navel orange, a sliced avocado,and a small handful of toasted pine nuts.  Mix together some olive oil, a good squeeze of fresh lime and orange juices, a teaspoon of Dijon mustard, salt, and pepper to dress the salad.  Grill, broil, or pan-cook the pork until it's just done; cut into strips; and serve on top of the vegetables with the dressing drizzled all over.

Obviously I changed the salad up, but I did use the dressing and the spice rub...a great, quick salad that will let you get back outside to enjoy the beautiful day!


I am submitting over at IHCC for this week's theme Spice Caravan...featuring Mark Bittman and to Deb of Kahakai Kitchen for Souper (soup, salad, sammie) Sunday!