Warm Pork Salad With Watercress And Cashews Recipe
Ingredients
| Watercress | 1 Bunch (100gm), washed | |
| Spinach | 4 Cup (16 tbs) | |
| Pepper red | 1/2 Cup (16 tbs), julienned | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Pork tenderloin | 1 Pound | |
| Garlic | 1 Clove (5gm), minced | |
| Lemon juice | 3 Tablespoon | |
| Honey | 1 Tablespoon | |
| 1 tsp. (5 ml) Dijon'mustard | ||
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Cashews | 1 Cup (16 tbs) | |
Directions
Toss Watercress, spinach and red pepper togetheir; divide evenly on 4 dinner plates frypan, heat 2 tablespoons of oil; saute porkahd garlic just until pork is no longer pink.
Add remaining oil and other ingredients except hazelnuts.
Stir to combine and heat.
Taste; adjust seasonings.
Divide pork evenly among salad plates.
Drizzle dressing over salad.
Sprinkle with nuts.
Serve immediately with crusty bread.
Add remaining oil and other ingredients except hazelnuts.
Stir to combine and heat.
Taste; adjust seasonings.
Divide pork evenly among salad plates.
Drizzle dressing over salad.
Sprinkle with nuts.
Serve immediately with crusty bread.
Chef
