I finally got in the mood for a salad. It has been months since I have wanted salad. It just has not appealed to me, until today. And thank goodness, because salad is good for you and super versatile.
I can make enough varieties of salads to get me through the summer until I get completely sick of them again. Ha! That is actually probably going to happen. I tend to go through phases with foods and will eat the same thing over and over again until I am sick of it for months!
Anywho, here is my amazing salad I made this evening using thin slices of a leftover pork tenderloin from last nights dinner.
Ingredients: (place in bowl in order listed)
- Organic baby spring mix
- Shaved sweet Vidalia onion
- Chopped cooked carrots (cold)
- Diced ham
- Thin slices of pork tenderloin layered with thin slices of Apple
- Crumbled goat cheese
- Chopped fresh dill
- Sprinkle flax seeds
- Dried cranberries
Top this salad with your favorite dressing – I suggest homemade honey mustard.
Honey Mustard Vinaigrette
- 1 Tbsp prepared yellow mustard
- 1 Tbsp local honey
- Dash of Lemon juice
- Dash of Apple cider vinegar
Mix all ingredients together and enjoy as a dip or dressing on a salad.