Served room temperature or chilled, this salad - combining tangy oranges, sweet and crunchy fennel and zesty marinated pork - is delightful for a warm summer evening.
Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced and cut into strips
fennel, (about 8 ounces), trimmed, cored and sliced paper-thin
finely diced red onion
walnut or canola oil
freshly ground pepper
pepitas (pumpkin seeds), toasted (see Ingredient Note)
With a sharp knife, remove the peel and skin from the orange. Working over a large bowl to catch the juice, cut the segments from their surrounding membranes. (Discard membranes, pith and skin.) Add pork, fennel, onion, oil, vinegar
, salt and pepper to the bowl; toss to combine. Sprinkle with pepitas.
Ingredient Note: Pepitas, olive-green-hulled pumpkin seeds
, are commonly used in Mexican cooking. Find them in the bulk-foods section of natural-foods markets or Mexican grocers.
To toast seeds: Cook in a small dry skillet
over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Sprinkle with pepitas just before serving.
Calories 329, Total Fat 15 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 63 mg, Sodium 516 mg, Carbohydrate 23 g, Fiber 6 g, Protein 27 g, Potassium 1094 mg. Daily Values: Vitamin C 120%, Iron 20%. Exchanges: Fruit 1,Vegetable 1,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet