This salad is perfect for an early summer lunch! The recipe came about as a way to use left-over Mustard & Herb Roasted Pork Tenderloin. The Cherry-Rhubarb Chutney that accompanies the pork loin is the base of the salad dressing served with it. Cooking once and eating 2 or 3 times makes me a happy girl!
Cherry-Rhubarb Salad Dressing
1/4 cup Cherry-Rhubarb Chutney
1/4 cup balsamic vinegar
2 Tablespoons water
1 Tablespoon lemon juice
1/2 cup olive oil
1/2 cup extra-virgin olive oil
Generous pinch each of salt & black pepper
1 Tablespoon fresh chives, very thinly sliced
Combine all ingredients, except chives, in the container of a blender and blend until smooth. Pour into bowl and stir in chives.
2-3 cups fresh spinach, washed, dried and chilled
8 half slices of English cucumber
1-2 very thin half-moon slices of red onion, separated
2 ounces roasted pork tenderloin, cut into strips
4 large strawberries, stemmed and cut into quarters
1 Tablespoon crumbled Blue Cheese (substitute Feta or Goat Cheese if you're not a Blue Cheese fan!)
2 Tablespoons toasted, slivered almonds
Layer all ingredients on a plate. Serve dressing on the side.