Pork Pecan Salad with Honey Dressing

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10 minutes

2 minutes


    • 12 oz
      375 g
      cooked Canadian Roast Pork or Chops, well trimmed
    • 1 tsp
      5 mL
      canola oil
    • 2
      cloves garlic, minced
    • 3 Tbsp
      45 mL
      balsamic vinegar
    • 1/4 cup
      50 mL
      liquid honey
    • salt and pepper
    • 4 cups
      1 L
      torn lettuce or salad greens
    • 1 cup
      250 mL
      sliced fresh strawberries
    • 1/2 cup
      125 mL
      sliced celery
    • 1/4 cup
      50 mL
      pecan halves


Cut cooked roast or chops into thin strips. Heat canola oil in a small skillet over medium heat. Add garlic and sauté, stirring constantly, about one minute. Add balsamic vinegar and honey. Cook one minute more. Allow to cool. Season with salt and pepper to taste. Toss together lettuce, strawberries and celery. Arrange on individual plates. Divide meat evenly over salads. Drizzle with dressing. Garnish with pecans.

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