What is it about moving that makes you fall into a black hole, where nothing exists except towers of boxes, lists of services to setup, change, or cancel, and decisions about
countertops, carpet, and paint?
I'm still here, and even though I finally have
internet service, my kitchen is not especially cooking-friendly. Soon. I hope. I'm really tired of eating out, and am itching to start cooking real food.
In the mean time, here is something I did before the chaos started. If you remember, I was a contestant in Foodie Fights #4 with my
Grilled Pork and Cantaloupe with Spicy Balsamic Glaze back in the beginning of June. After all the excitement of the competition wore off I had some yummy left-overs in the fridge and decided to have them for lunch. But instead of just warming them up, I used them to make a scrumptious salad. It was
so good, that after I enjoyed mine, I felt very obliged to make my husband, who was working from home that day, a salad, too. Besides, he would have seen the evidence in the sink ;)
For my individual salad I started with a simple oil and vinegar dressing:
In a medium bowl, whisk together 2 teaspoons extra virgin olive oil, 1 teaspoon balsamic vinegar, about 1/8th teaspoon coarse salt, and about 1/8th teaspoon fresh ground black pepper.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZ3t1N4gumTa4VYtHQcbgDzVBVuw-mF4jnXKOR0qfnAdmvPJCoKWCLVprctuJ6PH7FNH3ExhAcmIBzAl1IM2-gU79T94APQedhzKjMy2tqo0ThHmvHO6ocv-ZrIShAapH3HWFMj3q9Qc/s400/IMG_3410.JPG)
To the bowl I added 3
handfulls (about 3 cups) washed, cut lettuce (I love red leaf), and then used tongs to gently turn the lettuce to coat it with the dressing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglr-LIcszTjsYwQTPHqxIFI8WsYw_ygBFO4r3yBzqfmmNq3t8nKMLF42RJ5anbGoONODQEfTM3M5SFNRT0YZRQnCUbocYV1UVFradK5rqX2y0GRbiQh7N4n5dZ7YVuO5o9xNnjeJuNxTA/s400/IMG_3414.JPG)
Then I warmed the pork in the microwave, just to take the chill off, brushed it with left-over Spicy Balsamic Glaze (also warmed slightly in the microwave), and sliced it thin. I used half of the chop for my salad and half the chop for my husband's salad (though he would have liked more, I'm sure).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Bftr6k8x2P5PFQ0IxhGEL9pv8pOz2rRxB_GRRxabLwdD13xTJPx3WMzbixAvhzctgnYBzfFMzUpJyIzLrH6bB-pMr_DROXafV0zux3RrrhfJwS7_xnUEymf-zVbd-wpSum1IC7iDK5Q/s400/IMG_3412.JPG)
When I assembled the salad I added sliced cucumber and tomato to the left-over
strawberries and
cantaloupe. I would have added some thinly sliced red onion, too, if I'd had some. To finish it all off I drizzled some more of the Spicy Balsamic Glaze over the sliced pork.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2vyAoYNaK0tbJwh-D6TkocbD4QiqQc-k2bPlvmqYczz1ShkgnZIRgE15Yv4hIDqqBG6VvfWEgZ7rC5mFTq12-2-uQNgQZqJtDfMzl5JKgqHtF3nItDsN-JAsLGjyfJOdmZfmYywv9W8/s400/IMG_3420.JPG)
I love it when I can use left-overs from one meal to make a totally different meal. And with the fruit, pork, and simple oil and vinegar dressing, this salad was perfect for summer. Yum!
I like adding meats to salads to turn them into light meals in the Summer. This one looks good!
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