Strawberry season is in full swing and I have been dying to try this salad. Filled with oranges, pork and strawberries it is a refreshing and lovely start to the late spring, early summer season. I used leftover pork tenderloin but you can bake some pork in a 350 degree oven for 20 to 30 minutes or until the meat reaches 145 degrees internally.
Arrange spring greens, 1lb. of strawberries, quartered, 1 T. of sesame seeds and 2 navel oranges, peeled and sliced.
For the dressing I used ½ c. orange juice, 2 T. rice wine vinegar, 2 T. vegetable oil, 1 T. fresh ginger, grated and 1 T. of sesame oil. Whisk the ingredients together and pour over the salad. It is a wonderful fresh salad that you will love. I also think it would be lovely with a poppy seed dressing.
Pork and Strawberry Salad
1 T. vegetable oil
Sprinkle pork with salt and pepper to taste
1 package of spring mix
1 lb. strawberries, quartered
2 naval oranges, peeled and sliced.
1 T. toasted sesame seeds
½ c. fresh orange juice
2 T. rice wine vinegar
2 T. vegetable oil
1 T. fresh ginger, grated
1 T. sesame oil
Bake pork at 350 degrees for 20 to 30 minutes in a baking dish or until the pork registers 145 degrees in the thickest part of the pork.
Arrange the salad greens, strawberries, oranges, and pork on large platter.