Citrus Pork and Arugula Salad
Trim fat from pork. Cut pork crosswise into 1/4-inch slices. Sprinkle with the salt and black pepper.Advertisement
In a very large skillet cook pork, half at a time, in hot canola oil over medium-high heat for 2 to 3 minutes or until meat is just slightly pink in center, turning once. Remove from skillet and set aside.
For dressing, in a screw-top jar combine orange peel and juice, vinegar, soy sauce, honey, sesame oil and ginger. Cover and shake well.
Place arugula on a serving platter. Top with pork slices, canned apricots, avocado slices and dried apricots. Drizzle with salad dressing.
Tips: If you can't find baby arugula, use full-size arugula, but trim the stems.
If fresh apricots are available, use 2 medium fresh apricots, halved, seeded and quartered.
3 lean protein, 2 vegetable, 1 fat, 1/2 fruit