At some point here, the soup season will be behind us, and salads will beckon (I promise, mean ol’ winter will have to make way for spring).
I love mixing up salads from stuff I happen to have on hand, and this recipe turned into a keeper. A leftover pork chop in the fridge was the only available protein, but dried figs (yes, I’m the sort of person to have dried figs on hand) and blue cheese elevated it to sublime.
Leftover pork loin would work, too. I made this salad with romaine lettuce, but use mixed greens, arugula or spinach if you’d prefer.
Figgy Piggy Salad
- 2 cups shredded romaine lettuce
- 4 cherry tomatoes, sliced in half
- 2 green onions, sliced
- 6 dried figs, sliced into quarters
- 2 tablespoons roasted almonds, chopped
- 2 tablespoons blue cheese crumbled
- leftover grilled pork chop, sliced and reheated in the microwave
- 1 tablespoon balsamic vinegar
- 1-1/2 tablespoons olive oil
- 1 teaspoon mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried parsley
- 1/2 teaspoon sugar
- Salt and fresh ground pepper to taste
Assemble romaine, tomatoes, onion, figs and cheese on plate. Whisk dressing ingredients together in a cup. Top salad fixings with warm pork, pour dressing over all and sprinkle with chopped almonds. Enjoy!
Serves 1. Multiply ingredients for additional entrée salads.