Summer Spinach Salad with Pork Loin & Strawberries and Cherry-Rhubarb Dressing

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.

Spinach Salad

Per serving:

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.