Salads

Asian Pork Tenderloin Salad

Combine spices in a small bowl. Rub spice mixture evenly over all surfaces of tenderloins. (Pork may be covered and refrigerated up to several hours at this point to boost flavours.) Preheat barbecue on high; reduce heat to medium. Grill

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Bratwurst Potato Salad

In a large skillet, over medium heat, cook sausage 10 to 12 minutes until browned and cooked through; drain; keep warm. Peel warm potatoes and, if desired, slice. In a large serving bowl, mix warm potatoes and onion. Slice the

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Grilled Mango and Pork Spinach Salad

Grilled-Mango-and-Pork-Spinach-Salad

If using bamboo skewers, presoak in water 1 hour. Cut pork into 1″/2.5 cm cubes. Preheat barbecue on high; reduce heat to medium. Thread pork cubes onto 4 skewers. Peel mangos; cut into 2″/5 cm pieces and thread onto second

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Grilled Pork, Pear and Pecan Salad

Brush pork with oil and rub with a combination of black pepper, rosemary, salt and garlic. Preheat barbecue on high; reduce heat to medium. Place pork on lightly oiled grill; close cover and grill 15 to 20 minutes or until

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Grilled Pork and Vegetable Salad

Preheat barbecue on high; reduce heat to medium. Lightly brush pork steaks with 1 Tbsp/15 mL olive oil and sprinkle with oregano. Cut zucchini in half lengthwise. Halve onions; halve and seed peppers. Brush vegetables with 1 Tbsp/15 mL oil.

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Ham and Bean Salad

In a 1 qt (1 L) bowl, combine beans, onions, celery and red pepper. In small bowl, whisk together lime juice, olive oil, garlic and pepper. Pour over bean mixture and toss well. Cover and refrigerate for 2 hours or

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Hot ‘n Cold Sausage Salad

In a large skillet, over medium heat, sauté pork sausage about 11 minutes, or until no longer pink in the centre. Remove from pan; drain and slice thinly. Meanwhile on 4 dinner places, mound salad greens. Top with sliced red

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Oriental Pork Salad

If using pork chops, cut into thin strips. Remove strings from pea pods; cook pods in boiling water until bright green,1 minute. Drain and chill. In large saucepan, bring about 8 cups (2 L) water to a boil; add noodles

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Peach Dijon Pork Salad

Combine jam, vinegar, mustard, and ginger. Mix until smooth. Set aside ¾ cup (175 mL) for salad dressing. Butterfly pork tenderloin by cutting horizontally, not quite through. Open and lay flat. Preheat barbecue on high; reduce heat to medium. Grill

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Pork and Apricot Salad

Place pork in a large bowl. Drain apricots, reserving 1/2 cup (125 mL) syrup; add to pork along with broccoli and celery. Combine reserved apricot syrup with ginger and pepper and pour over pork mixture, tossing lightly to coat. Cover

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