Ingredients 
Dressing
- 1 cup (250 mL) roasted pears and apples* (use leftovers from Roasted pork tenderloin recipe or see below for directions)
- 2 tbsp (30 mL) cider vinegar
- 1 tbsp (15 mL) olive oil
Salad
- 1 pork tenderloin** cooked, cooled and cut into 12 slices (use leftovers from Roasted pork tenderloin recipe or see below for directions)
- 4 cups (1 L) red leaf lettuce, washed, dried and torn into bite size pieces
- 2 cups (500mL) baby spinach, washed and dried
- ½ red onion, thinly sliced
- 1 red apple, thinly sliced
Directions
- To make the dressing place all dressing ingredients into a food processor and puree or mash thoroughly with a fork. Set aside.
- Place lettuce and spinach in a large bowl. Add dressing and toss.
- Divide the salad between 4 plates and top each plate with apple slices, red onion and 3 slices of pork. Serve.
* To roast pears and apples peel and cut fruit into large chunks. Place on baking sheet lined with parchment paper and cook at 350º F (180º C) for 30 minutes. Cool.
** Mix together 1 tsp (5 mL) olive oil, 1 tbsp (15 mL) grainy mustard and 1 tsp (5 mL) dried thyme. Rub onto the pork tenderloin and place pork into a glass baking dish. Bake for 30 minutes or until a meat thermometer reads 160º F (71º C). Cool.
Nutritional information per serving 2 cups (500 mL) of salad
- Calories: 259
- Protein: 23 g
- Fat: 11 g
Saturated fat: 2 g
Dietary cholesterol: 48 mg - Carbohydrate: 19 g
Dietary fibre: 4 g - Sodium: 125 mg
- Potassium: 752 mg
