Pork, Mango, and Tomato Salad

The beauty of this effortless recipe is that you don't even have to heat up your stove; simply slice and serve the pork cold or at room temperature.

Hands-on 20 min.; Total 20 min., not including pork

Yield: Makes 4 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes


Ingredients

  • 1 1/3 Grilled Pork Tenderloins with Corn on the Cob
  • 1 (10-oz.) package shredded romaine lettuce
  • 1 medium mango, peeled and chopped
  • 1 large tomato, seeded and chopped
  • 1 large cucumber, peeled, seeded, and chopped
  • 1/2 large red onion, thinly sliced
  • 3/4 cup canola oil
  • 1/3 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons finely grated red onion
  • 1 tablespoon Dijon mustard
  • 1 teaspoon table salt
  • Freshly ground black pepper

Preparation

  1. Thinly slice pork. Divide lettuce among 4 plates, and top with pork, mango, and next 3 ingredients. Whisk together oil and next 5 ingredients in a small bowl. Add black pepper to taste. Drizzle over salad.
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