Cold Roast Pork With Black Beans And Fruit Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
Main Ingredient

Ingredients

 1 small head leaf lettuce
 Watercress sprigs1 Cup (16 tbs)
 1/2 pound cooked roast pork, trimmed of fat and sliced thin
 2 medium size grapefruits, peeled, sectioned, and seeded
 2 navel oranges, peeled and sectioned
 Cooked black beans1 Cup (16 tbs), drained
 Garlic2 Clove (5gm)
 Red wine vinegar1 Tablespoon
 Olive oil2 Teaspoon
 1/8 teaspoon each cayenne pepper and ground ginger
 Orange juice1/4 Cup (16 tbs)
 1 green onion, including top, sliced thin

Directions

Trim the lettuce and separate the leaves.
Wash the lettuce and the watercress, pat dry, and place on a serving platter.
Arrange the pork slices and grapefruit and orange sections attractively on top of the greens and spoon the black beans onto the center of the salad.
In an electric blender or food processor, combine the garlic, vinegar, olive oil, and cayenne pepper; blend for 10 to 15 seconds.
Add the ginger and orange juice and blend for 3 to 4 seconds more.
Pour the dressing over the salad and top with the green onion.
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