Fruit and Pork Salad
Ingredients
Pork Chop - boneless 2
Oil - Vegetable 5 ml
Celery 2 stalks
Pineapple-Fresh 125 ml
Orange 1 lg
Pear 1
Lemon Juice 15 ml
Blackberries 180 g
Lettuce - Leaf 6 leaves
Yogurt - Plain 200 ml
Mayonnaise 30 ml
Honey 5 ml
Onion - Spring 2
Nut - Pecan Pieces 80 ml
Preparation
1. Put a frying pan on a medium low burner, add oil and the pork chops. Cook turning occasionally until the meat is done and lightly browned.
2. As the meat is cooking cut the pear into quarters, remove the core then cut into bite sized pieces. Put in a large bowl.
3. Peel the orange, separate into wedges then slice the wedges into bite sized pieces. Add to the bowl.
4. Cut the rind off the pineapple, remove the core and cut into bite sized pieces. Add to the bowl.
5. Chop the celery into a coarse dice. Put into the bowl.
6. Chop the spring onions.
7. Juice the lemon.
8. When the meat is cooked cut into a coarse dice and add to the bowl.
9. Add the blackberries to the bowl.
10. Pout the lemon juice over the fruit and meat and stir.
11. In another bowl add the yogurt, mayonnaise, salt and pepper to taste. Optionally You can also add 10 ml or water to the fry pan to loosen any caramelized pieces and add these to the dressing.
12. Pour the yogurt mixture over the fruit meat mixture. Stir and set in the refrigerator for 1 hour.
13. To serve tear the lettuce into pieces and add the the bottom of a bowl. Spoon in a generous amount of the salad, sprinkle on spring onions and pecan pieces.
2. As the meat is cooking cut the pear into quarters, remove the core then cut into bite sized pieces. Put in a large bowl.
3. Peel the orange, separate into wedges then slice the wedges into bite sized pieces. Add to the bowl.
4. Cut the rind off the pineapple, remove the core and cut into bite sized pieces. Add to the bowl.
5. Chop the celery into a coarse dice. Put into the bowl.
6. Chop the spring onions.
7. Juice the lemon.
8. When the meat is cooked cut into a coarse dice and add to the bowl.
9. Add the blackberries to the bowl.
10. Pout the lemon juice over the fruit and meat and stir.
11. In another bowl add the yogurt, mayonnaise, salt and pepper to taste. Optionally You can also add 10 ml or water to the fry pan to loosen any caramelized pieces and add these to the dressing.
12. Pour the yogurt mixture over the fruit meat mixture. Stir and set in the refrigerator for 1 hour.
13. To serve tear the lettuce into pieces and add the the bottom of a bowl. Spoon in a generous amount of the salad, sprinkle on spring onions and pecan pieces.
