![]() 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 olive oil 1 tbsp ground coriander seed 1 tbsp chili powder fresh spinach goat cheese whole almonds, chopped Dressing: 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.
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