Main dish salads are a nice change for light summer suppers. I've been having fun trying new recipes, mixing veggies and fruits with meat, poultry or fish, and tossing up something cool and refreshing for hot summer nights. Following is a recipe I tried last night and it was a hit with everyone. The dressing is the perfect combination of sweet and tangy with just a hint of spicy.
Cucumber and Mango Salad with Chili-Spiced Pork
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 boneless pork chops (3/4 to 1 inch thick, about 1 lb. total)
coarse salt and ground pepper
1 1/2 teaspoons chili powder
4 teaspoons honey
2 tablespoons fresh lime juice
1 large ripe mango, peeled, pitted and cut into 1-inch pieces
1 English cucumber, cut into 1-inch pieces
1 large head romaine lettuce, roughly chopped
1. In a medium skillet, heat 1 teaspoon oil over medium. Pat pork dry and season with salt, pepper, and 1 teaspoon chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly slicing.
2. In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon chili powder, honey and lime juice. Season with salt and pepper. Add mango, cucumber, and lettuce and toss to combine. Divide salad among four shallow bowls and serve with pork.
~~~From Martha Stewart Everyday Food magazine.
I'm linking up with Sandra at Diary of a Stay at Home Mom for "Cooking Thursday."