Tropical Salad With Pork Kabobs And Citrus-Chimichurri Vinaigrette
- 6 (12-inch) wooden skewers
- 1 (1 1/2-lb.) package pork tenderloins
- 1 pt. sweet mini bell peppers
- Salt and pepper
- 1 (5-oz.) package spring greens mix
- 2 mangoes, peeled and sliced
- 1/2 cup golden raisins
- 1/2 cup roasted, salted cashews, chopped
- Soak wooden skewers in hot water to cover 30 minutes.
- Meanwhile, remove silver skin from tenderloin, leaving a thin layer of fat; cut pork into 2-inch pieces. Pour 1/4 cup Citrus-Chimichurri Vinaigrette into a large shallow dish; add pork pieces, turning to coat. Cover and chill 30 minutes.
- Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Remove pork from marinade, discarding marinade. Thread pork and sweet peppers alternately onto skewers, leaving a 1/4-inch space between pieces. Let stand 15 minutes. Grill kabobs, covered with grill lid, 5 to 7 minutes or until done. Sprinkle with salt and pepper to taste. Let stand 5 minutes.
- Divide salad greens among 6 salad plates. Top with sliced mango and kabobs. Drizzle with desired amount of remaining vinaigrette, and sprinkle with raisins and cashews.
wooden skewers, pork tenderloins, sweet mini bell peppers, salt, spring greens mix, mangoes, golden raisins, cashews
Taken from www.myrecipes.com/recipe/tropical-salad-pork-kabob (may not work)