So I was juicing today, and I got an idea to juice some cantaloupe and mango... then I thought up a vinaigrette. Then it morphed into a pairing with goat cheese, which was good, but I felt something was missing. So I added spinach. Lovely! But for an added crunch, chopped almonds made it PERFECT!
Light, summery, and altogether delicious! PLEASE make this guys! Diet-friendly, to be sure!
Seasoned Pork Loin and Spinach Salad with Creamy Cantaloupe & Mango Vinaigrette
1 12-ounce pork loin
1 tbsp ground coriander seed
1 tbsp chili powder
whole almonds, chopped
1/4 large cantaloupe, seeded
1 small mango, sliced and seeded
1/2 cup plain yogurt
1/4 cup white wine vinegar
Preheat oven to 350 degrees. Set pork loin in baking dish and drizzle with olive oil. Cover with foil and bake 40-60 minutes, until center is no longer pink.
Run cantaloupe and mango through juicer. (If you don't have a juicer, you can put the ingredients in a food processor or blender and add the yogurt and vinegar to taste.)
Whisk fruit juices, yogurt and vinegar in a bowl. Refrigerate until serving.
Serve slices of tenderloin over fresh spinach with goat cheese crumbles and chopped almonds. Spoon dressing over the top.
Goodness! It has been a month since I posted the last recipe! I really HAVE to stay creative with my better eating regimen.
Well, this one should keep me interested! This was amazingly easy to put together and it has such a simple yet textured taste. I ate six of them and called it lunch!
As for the ingredients: the crackers are a gluten-free, store-bought cracker made with rice flour and pecans called Pecan Nut Thins. They have a really great crunch!
The mozzarella came from my grocery store's deli section: a REAL mozzarella not found in the regular cheese section. It is water-packed and so soft, with a very simple and mild flavor.
The prosciutto I bought came in strips about 2 inches wide by 6 or 7 inches long. I sliced each piece lengthwise and then cut each strip in half. So one strip turned into FOUR and I wrapped each piece around one cracker.
Some would choose to drizzle a balsamic vinegar over the top, but for a party, this may end up a little messy. It also adds another flavor that you may find will 'compete' with the other simple ones in the dish. I opted for olive oil and a bit of cracked black pepper, and all the ingredients complemented each other!
Make this a party staple, guys. It's a winner! It's also a great afternoon snack...
CAPRESE & PROSCIUTTO - ITALIAN AMUSE BOUCHE
box of Pecan Nut-Thins or other cracker (about 65 crackers)
leaves of fresh basil
3-4 roma tomatoes, thinly sliced
8 ounce package mozzarella, sliced into bite-size pieces
6 ounce package prosciutto
cracked black pepper to taste
Arrange crackers for assembling.
Layer: basil leaf, slice of tomato, slice of mozzarella.
Wrap with small slice (about 1 inch by 3-4 inches) of prosciutto. Drizzle with olive oil and grind cracked pepper over the top.
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