I have become obsessed with baby spinach salads. While this Spinach Salad with Pork and Pomegranate Dressing isn’t overflowing with ingredients, it’s still perfectly delicious for a dinner salad.
I have become obsessed with baby spinach salads. I have no idea why. You see, Tuesday is salad day. It morphed from chicken Caesar, to shrimp Caesar, to scallops with wilted spinach, and I think that’s how it all got started. For some reason, sea scallop Caesar just doesn’t appeal to me. I don’t want all that Caesar-y goodness to drown the delicate taste of the luscious sea scallops.
So, off to Pinterest I went for inspiration…or Pinspiration as peeps like to say. Speaking of peeps, have y’all seen the Easter stuff in the stores ALREADY! Seriously? *sigh* We are a materialistic society that just moves from one holiday to another based on the all the crap we can buy in the stores. *kicks soapbox back under bed*
So, I’m going with the less is more type thing with salads, now. I am trying to pack too much stuff into the salad making it difficult to taste all the elements of the salad. Like those nuts. Yeah. This little honey roasted babies right there. If I had jam packed it with all the stuff I usually would have, you couldn’t be able to taste their honey roasted sweetness.
And that goat cheese?
You see those white crumbles in there? Yeah. That. The tangy, creaminess that is goat cheese, which pairs perfectly with the sweet pecans and the slightly sweet poppy seed dressing. Again. Less is more.
Now. I must confess that the dressing for this Spinach Salad with Pork wasn’t a hit…initially. I poured about 1/3 of it down the drain to add the pomegranate juice. That was the perfect tang and sweet that it needed to make this dressing yummy.
I initially had too much vinegar and S said sugar. Which is weird because I didn’t taste the sweet at all!! The pomegranate juice was just what it needed to mellow all the flavors perfectly. As always, the recipe has been adjust accordingly for this correction in taste.
We used some nice butterfly chops for this Spinach Salad with Pork. I coated them with some simple flavors: garlic salt and pepper. It was a nice hearty salad and made for a delicious Salad Tuesday!
I have become obsessed with baby spinach salads. While this Spinach Salad with Pork and Pomegranate Dressing isn't overflowing with ingredients, it's still perfectly delicious for a dinner salad.
- 1/2 cup mayonnaise, low fat
- 1/8 cup tarragon vinegar
- 1/8 cup pomegranate juice
- 2 tablespoons poppy seeds
- 1/8 cup honey
- 2 tablespoons sugar
- 5 cups baby spinach
- 3 cups mushrooms, sliced
- 2/3 cup red onion, thinly sliced
- 2 cups grape tomatoes, halved
- salt and pepper to taste
- 1 pound boneless pork chops
- 4 ounces goat cheese, crumbled
- 1/2 cup honey roasted pecans
- Combine first 6 ingredients in a small bowl and stir with a whisk until combined.
- In a large bowl, combine the spinach, mushrooms, red onion, and grape tomatoes.
- Heat a large skillet coated with cooking spray over medium-high heat.
- Add pork chops and cook 3 to 4 minutes on each side or until no longer pink in the middle and the internal temperature registers 160.
- Divide the spinach mixture evenly between 4 plates. Top each salad with 1 ounce of goat cheese and 1/8 cup of pecans.
- Allow the pork to rest 5 minutes before slicing and placing on top of each of the salads.
Amount Per Serving Calories 812Total Fat 45gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 30gCholesterol 110mgSodium 518mgCarbohydrates 67gFiber 6gSugar 57gProtein 42g