When I make a salad to be enjoyed as a main course, rather than an accompaniment to a meal, I like my salad to be hearty. I use vegetables that need much mastication, high on the chew-worthy scale. Which, of course, can take time to eat, but above all is really tasty. Today’s recipe, honey mustard pork summer salad, is just that. 

 

Honey Mustard Pork Summer Salad by Diverse Dinners

 

The major vegetable ingredient in a honey mustard pork summer salad is sliced brussels sprouts. You know how much I like brussels sprouts – right? I will eat them any way, sautéd, grilled, baked, raw, and when you add slices of pork, shallots, apple and a tasty honey mustard dressing, you have a winner.

I would describe honey mustard pork summer salad as a “ladies who lunch” salad.

Ladies, you can serve up a hearty bowl to your friends, and they will be ever so pleased. This salad is a clean eating experience. Whole foods and fresh ingredients, your friends will be so happy to be the recipients of this dish.

There will be no complaints of over-indulgence, unless of course, cocktails or wines are consumed. Maybe a glass or two of Pimms is in order. Or if Pimms is not your thing, then honey mustard pork summer salad goes really well with Chablis or a crisp rosé.

 

Honey Mustard Pork Summer Salad by Diverse Dinners

 

A wonderful lunchtime treat, don’t you agree? I might plan a ladies lunch myself and round the meal off with a fresh fruit salad. My friends will love it.

I really enjoyed creating this salad, so I hope you give this one a try. If you do, let me know.

 

Honey Mustard Pork Summer Salad by Diverse Dinners

Serves 3

Honey Mustard Pork Summer Salad

20 minPrep Time

16 minCook Time

36 minTotal Time

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Ingredients

    Honey Mustard Dressing
  • 1/4 cup honey
  • 1/4 cup grapeseed or olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp celery seeds
  • Salad
  • 1 lb pork loin chops (1 inch thick)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/4 freshly ground pepper
  • 1 lb brussels sprouts
  • 1/4 cup shallots (shredded)
  • 1 granny smith apple (shredded)
  • Equipment & Utensils
  • Skillet
  • Large bowl

Instructions

  1. Combine honey, oil, vinegar, mustard and celery seeds, then set aside
  2. Season pork loin chops with salt and pepper.
  3. Heat oil in skillet then carefully place pork loin chops in skillet and cook until golden brown on each side, for approx. 4-6 mins.
  4. Set aside to rest once cooked.
  5. Slice off the base of the core of each brussels sprout, remove wilting leaves, then slice each one as thin as you can.
  6. You need your brussels sprouts to be fine strips so remove the center core slices. You can store them in a resealable bag and use them some other time in another recipe.
  7. Place sliced brussels sprouts in a large bowl.
  8. Slice pork as thin as you can and add to brussels sprouts.
  9. Add shallots and apple and mix thoroughly
  10. Add dressing and mix once again and serve immediately

Notes

I used a mandolin to shred the shallot and apple.

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https://diversedinners.com/honey-mustard-pork-summer-salad/