I made this with leftover Grilled Pork Tenderloin. You could also use leftover grilled steak or chicken, or grill something especially for the salad. Salads should be easy.
Prep Time:15 minutes
Total Time:15 minutes
Yield:2 servings 1x
10oz (300gr) leftover grilled pork tenderloin, cut into bite-size pieces
1 avocado, sliced, slices cut in thirds
1/3 cup pickled beets, cut into strips
1 cup cherry tomatoes, quartered
3oz (90gr) white cheddar
Lettuce for 2 main meal salads, cleaned
Creamy Herb Dressing
1/2 cup (4oz, 125ml) Greek or plain yogurt
1 tbs Dijon-style mustard
1 tbs white Balsamic vinegar or white wine tarragon vinegar
1 tbs fresh chives, chopped
1 tbs fresh oregano, chopped
3 tbs good olive oil
In small bowl whisk yogurt, mustard and vinegar
Slowly add olive oil, whisking constantly.
Stir in herbs
Put lettuce and put in large salad bowl.
Add pork, beets, tomatoes and cheese.
Add half of the dressing and toss well to coat.
Taste and add more dressing as needed.
Add avocado and toss gently to combine.
Serve, any remaining dressing on the side
Pickled beets are an unusual addition to a salad, but a favorite of ours, If you prefer use marinated artichoke hearts. The Yogurt Dressing will keep up to a week in the fridge, and also makes a great vegetable dip.