Served room temperature or chilled, this salad - combining tangy oranges, sweet and crunchy fennel and zesty marinated pork - is delightful for a warm summer evening.

Makes 2 servings, about 2 cups each

ACTIVE TIME: 15 minutes

TOTAL TIME: 30 minutes (not including pork marinating & grilling)

EASE OF PREPARATION: Easy

1 large orange
Chipotle-Marinated Pork Tenderloin, grilled (recipe follows), thinly sliced and cut into strips
1 small head fennel (about 8 ounces), trimmed, cored and sliced paper-thin
2 tablespoons finely diced red onion
1 tablespoon walnut or canola oil
1 tablespoon red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons pepitas (pumpkin seeds), toasted (see Ingredient Note)

With a sharp knife, remove the peel and skin from the orange. Working over a large bowl to catch the juice, cut the segments from their surrounding membranes. (Discard membranes, pith and skin.) Add pork, fennel, onion, oil, vinegar, salt and pepper to the bowl; toss to combine. Sprinkle with pepitas.

NUTRITION INFORMATION: Per serving: 329 calories; 15 g fat (3 g sat, 4 g mono); 63 mg cholesterol; 23 g carbohydrate; 27 g protein; 6 g fiber; 516 mg sodium; 1,094 mg potassium.

Nutrition bonus: Vitamin C (120% daily value), Selenium (57% dv), Potassium (31% dv), Iron & Zinc (20% dv), Folate (18% dv).

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 vegetable, 3 very lean meat, 2 fat

TIP: Ingredient Note: Pepitas, olive-green-hulled pumpkin seeds, are commonly used in Mexican cooking. Find them in the bulk-foods section of natural-foods markets or Mexican grocers.

To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Sprinkle with pepitas just before serving.

RELATED RECIPES: Chipotle-Marinated Pork Tenderloin

In addition to being pretty easy and tasty, it was one of the prettiest meals I ever made.

Anonymous, Alexandria, VA