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Tropical Salad with Pork Kabobs and Citrus-Chimichurri Vinaigrette

Photo: Jennifer Davick
Hands-on time 50 mins
Total time 1 hr, 40 mins
Yield Makes 6 servings
Look for sweet mini bell peppers in the produce section.


  • 6 (12-inch) wooden skewers
  • 1 (1 1/2-lb.) package pork tenderloins
  • Citrus-Chimichurri Vinaigrette
  • 1 pt. sweet mini bell peppers
  • Salt and pepper
  • 1 (5-oz.) package spring greens mix
  • 2 mangoes, peeled and sliced
  • 1/2 cup golden raisins
  • 1/2 cup roasted, salted cashews, chopped

How to Make It

  1. Soak wooden skewers in hot water to cover 30 minutes.

  2. Meanwhile, remove silver skin from tenderloin, leaving a thin layer of fat; cut pork into 2-inch pieces. Pour 1/4 cup Citrus-Chimichurri Vinaigrette into a large shallow dish; add pork pieces, turning to coat. Cover and chill 30 minutes.

  3. Preheat grill to 350° to 400° (medium-high) heat. Remove pork from marinade, discarding marinade. Thread pork and sweet peppers alternately onto skewers, leaving a 1/4-inch space between pieces. Let stand 15 minutes. Grill kabobs, covered with grill lid, 5 to 7 minutes or until done. Sprinkle with salt and pepper to taste. Let stand 5 minutes.

  4. Divide salad greens among 6 salad plates. Top with sliced mango and kabobs. Drizzle with desired amount of remaining vinaigrette, and sprinkle with raisins and cashews.