Fast & Fresh: Spicy Pork and Orange Chopped Salad

I hope you are all enjoying summer.

I can't believe that it is almost the end of June.

The magnolia trees are in bloom...

The jacaranda trees are in bloom...

I just love the summer flowers that grow around my area.  Do like flowers?  What are your favorites?

Today's entry is another Fast & Fresh idea.

I mentioned the other day how MGG loves salads.  Well I eat them a lot too, but when I make a "main dish" salad I usually like to put protein in it.  It helps keep me full, gives the salad interest, and it's tasty and healthy.

Let's review what Fast & Fresh recipes are:

"Fast & Fresh"

Simple ingredients

Fresh and healthy

Easy prep

Delishhhh taste!

This salad is just perfect.  It's also unique in that it isn't your normal everyday salad.  The flavors are spicy.  Do you like spicy food? Hope so.  The spice comes from the Chinese 5 spice that flavors the pork, and the wasabi soy almonds that are used for garnish.  If you don't like spice leave out the spicy almonds for sure (sub regular ones instead), and possibly substitute an Asian seasoning blend for the Chinese 5 spice.  

Oh! and I mentioned pork didn't I??  Yep, pork.  But a nice lean pork tenderloin.  Just go grab yourself a small one from Trader Joe's and cut off enough for a quick stir fry in your skillet.  Nothing fancy.  I've found that Trader Joe's is the perfect place to get a small pork tenderloin at a great price, as the grocery stores around here carry ones that are HUGE and cost a fortune.  If you don't care for pork, substitute chicken.  It's all good.

The best combination is the oranges, and the pork.  A little sweet, spicy, the coleslaw mix lends some crunch as do the almonds.  All together you've got one interesting and tasty salad.

So tasty....!

Product Note:  Blue Diamond Bold Wasabi & Soy Sauce Almonds can be found next to the cocktail peanuts.  Beware...these are spicy!

Spicy Pork and Orange Chopped Salad

Adapted from Southern Living

Serves 4

Ingredients

1 pound pork tenderloin, cut into 1/2-inch pieces

2 teaspoons Chinese 5 spice

1/4 teaspoon salt

1 tablespoon olive oil

2 oranges

1/2 cup chinese chicken salad dressing

1 cup seeded and chopped cucumber

1/4 cup chopped fresh cilantro

1 romaine lettuce heart, chopped

3 cups shredded coleslaw mix

1/2 cup wasabi-and-soy sauce-flavored almonds

Preparation

Toss pork with Chinese 5 spice seasoning and salt to coat. Saute pork in hot oil in a large nonstick skillet over medium-high heat 8 to 10 minutes or until done.

Peel oranges, and cut sections, removing any white pith. Cut slices into chunks.

Pour dressing into a salad bowl. Stir in oranges, cucumber, and cilantro. Let stand 5 minutes. Add romaine, coleslaw mix, and pork; toss gently. Sprinkle with almonds. Serve immediately.

Fast & Fresh: Tomato Stack Salad

I'm bring back my summer series of Fast & Fresh recipes!

Let's beat the heat by keeping it light, using fresh ingredients, and keeping the kitchen heat to a minimum.

"Fast & Fresh"

Simple ingredients
Fresh and healthy
Easy prep
Delishhhh taste!

First up...another great side dish.

A salad in fact!

Salad's make a great addition to your main protein in your dinner.  They are also perfect as a main course for lunch.  They lend themselves to many variations, so creativity flows when it comes to salads.  MGG absolutely loves salads!  He usually eats some type of salad every day.  I'm beginning to think he is part rabbit!  

I saw this particular salad being demonstrated in my mom's Publix in TN.  It was a combination of tomatoes and chicken stacked and served as a light lunch.  So inspiration set in and I made my version of an all veggie stack salad!  It came out so pretty!  Take a look at all the colors that scream "fresh".   I decided on two colors of tomatoes to give it more interest.  Since it isn't tomato season yet...this was really good, but would be killer in August or September!

I think this makes a great side dish, and wouldn't say it would fill you up as a main course.  MGG literally RAN to this salad.  I actually think he ate two stacks, cause my leftovers were missing again!  He's known to do that...

What is your favorite salad?  What do you like to do with tomatoes?

How Fast & Fresh was that?  Hope you enjoy!


Tomato Stack Salad

serves 6

1 red tomato
1 yellow or orange tomato
1 cucumber, peeled
feta cheese crumbles, for garnish
cilantro, chopped for garnish
Red wine vinaigrette

Slice both tomatoes in 1/4 to 1/2" slices.  Slice the peeled cucumber the same width.  

To assemble:  On a platter, layer slices of yellow tomato, red tomato, and cucumber, at least two layers.  Sprinkle with with crumbled feta cheese and cilantro.  Drizzle with vinaigrette.  

Zucchini Fries

Tired of the same ole' side dish?

How often do you cook the same side dishes?  Corn, green beans, potatoes (mashed or baked).  Sound familiar?? 


Side dishes are an important part of the meal that are often overlooked.  I know that I surely get in a rut and cook the same sides over and over!  Everyone can use a little exploring in the side dish arena.  I mean, they are such an important part of the meal.  It's recommended that 3/4 of your plate contain some sort of side dish, whether it is a starch or vegetable.  


So I've been experimenting with side dishes.  Bringing more vegetables in to my diet.  Low carbs, high fiber, they are GOOD for you!  Summertime brings summer squash.  I'm lovin' me some squash!  So I had some left over zucchini in the frig and needed to use it up before it went bad.  So I experimented and decided to make zucchini fries!  Oh yea, I said zucchini fries...light, roasted (not fried),  breaded bits of tender zucchini, posing as a fry.  That's my take on it anyway.  More like oven fried zucchini sticks, but I like to call them fries.  


Are you excited yet?  These are sooooo good!  And, what better way to get your kids to eat some veggies by calling them fries!!!  Major winner!  You can eat them alone, or better yet, serve with a nice creamy dip.  I suggest some sour cream and chives, a creamy garlic yogurt dip, or a nice lemon aioli.  


What's your favorite new side dish?  I love to know...

These are almost too easy  to require a recipe, but I did put something together for you.


Zucchini Fries


serves 4


1 medium zucchini
1 egg
1/2 c panko bread crumbs
1/4 c grated Parmesan cheese
1/4 t garlic powder
1/2 t Italian seasoning
Optional:  creamy dip, or sour cream and chives


Preheat oven to 425 degrees.


Cut zucchini in half lengthwise.  Slice each half into planks and then in to long strips.  To make them bite size fries cut each long strip in half across the width.


Beat egg in a dish. Set aside.  In another dish place panko bread crumbs, garlic powder, Italian seasoning, and grated cheese.  Mix to blend.


Dip sticks in egg and then in the bread crumb mixture.  Turn to coat all sides.  Place on a wire rack that has been placed inside a cookie sheet.  This allows browning on all sides.  Bake for 20 min until golden brown and tender.


Serve with a nice creamy dip if desired.