Grilled Pork Salad

Grilled Pork Salad

Servings: 4
Ingredients Preparation

4 boneless butterfly pork chops [1 pound / 454 g]
3 fresh nectarines, sliced sideways into 1-inch [2.5-cm] thick slices
1 cup [250 mL] honey Dijon salad dressing
1 bunch red lettuce leaves
1 bunch watercress
Toasted cashews, to garnish



Cut pork chops diagonally into strips.
Leave pork chop strips and nectarine slices to marinate in some of salad dressing for 30 minutes.
Reserve remaining salad dressing for the salad.
Preheat barbecue to medium intensity.
Drain reserving salad dressing.
Grill pork strips and nectarine slices onto hot barbecue rack, turning once and brushing with drained salad dressing, until done, pork is no longer pink inside.
Into a salad bowl, toss red lettuce leaves, watercress and remaining salad dressing.
Evenly arrange onto individual plates.
Top with pork strips and nectarine slices.
Serve, garnished with toasted cashews.

Grilled pork in a salad is great. I just recently made one with honey BBQ pork.