Zutaten für Apricot Dijon Pork Or Chicken Salad
- 1/2 cup apricot preserves
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon grated fresh ginger
- 1 to 1 1/2 pounds pork tenderloin
- 5 ounces baby spinach
- 1/2 cup canned apricot halves, drained
- 1/4 cup dried cranberries
- 4 ounces crumbled blue cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup pecans
- 2 cooked chicken breasts, approximately 1 pound total (optional alternative to pork tenderloin)
- 4 ounces crumbled feta cheese (optional alternative to blue cheese)
- 1/4 cup walnuts (optional alternative to pecans)
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Zubereitung von Apricot Dijon Pork Or Chicken Salad
- In a small bowl, whisk together 1/2 cup apricot preserves, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, and 1 teaspoon grated fresh ginger.
- Mix well. Reserve 3/4 cup for salad dressing; set aside.
- Butterfly the 1-1.5 lb pork tenderloin (or use 2 cooked chicken breasts, approximately 1 lb total).
- Grill or broil tenderloin 6-8 inches from heat source for 5-6 minutes per side, or until internal temperature reaches 145°F (63°C) for pork or 165°F (74°C) for chicken.
- During the last 2 minutes of cooking, brush the tenderloin (or chicken breasts) with the remaining apricot mixture.
- Remove the tenderloin (or chicken) from heat and let cool slightly on a cutting board.
- In a large bowl, combine 5 oz baby spinach, 1/2 cup canned apricot halves (drained), 1/4 cup dried cranberries, 4 oz crumbled blue cheese (or feta), 1/4 cup pecans (or walnuts), and 1/4 cup thinly sliced red onion.
- Divide the salad mixture among 4 plates.
- Slice the cooled tenderloin (or chicken) into 1/2-inch strips.
- Arrange the sliced meat on top of the salad.
- Drizzle with the reserved apricot dressing just before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
208g
Fat
20g
Carbs
24g
