Grilled Mango and Pork Spinach Salad

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Dinner

10 minutes

10 min

4

    • 1 lb
      500 g
      Canadian Pork Loin or Shoulder Blade Roast or Chops, boneless, well trimmed
    • 3 Tbsp
      45 mL
      canola oil, divided
    • 2
      2
      firm ripe mangos
    • 1/2 cup
      125 mL
      orange juice
    • 1/4 cup
      50 mL
      lemon juice
    • 1/4 tsp
      1 mL
      EACH salt and ground black pepper
    • 8 cups
      2 L
      packed spinach leaves, torn in bite-size pieces
    • 1/4 cup
      50 mL
      chopped red onion
    • 1/3 cup
      75 mL
      coarsely chopped pecans

Directions

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 set of 4 skewers. Brush both lightly with 1 Tbsp/15 mL oil. Place pork skewers on lightly oiled grill; close barbecue cover and grill over medium heat for 10 to 12 minutes, turning occasionally. Add mango skewers for last 5 minutes of grilling. Meanwhile in a large bowl, whisk together orange juice, lemon juice, remaining 2 Tbsp/25 mL oil, salt and pepper. Add spinach and onion and mix gently. Lift spinach from the bowl and mound onto 4 plates. Slide warm pork and mangos from skewers into dressing remaining in bowl and toss to coat. Spoon onto salads and sprinkle with chopped pecans. Serve with warm corn bread or biscuits.


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