• 4 cooked pork chops, sliced *
  • 8 cups mixed greens
  • 2 nectarines, cut into 12-wedges each
  • 1 grapefruit, segmented
  • 2 avocados, cut into wedges
  • 16 cherry tomatoes
  • 1 tablespoon salad oil
  • 2 tablespoons almonds, toasted and slivered
  • Salt and black pepper

  • Honey Balsamic Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/2 tablespoon Dijon-style mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 3/8 cup salad oil

For the Vinaigrette:
In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.

For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.

Makes 4 servings

Use leftover Spicy Grilled BBQ Pork Chops for this entree salad.