50+ Friends Club Cookbook -- Salads and Dressings --Pork Cobb Salad

50+ Friends Club Cookbook
Salads and Dressings

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Pork Cobb Salad

From the Kitchen of: Sylvia
Source: Woman's Day magazine

2
tsp. plus 6 Tbsp.
Oil, preferably olive
1
lb.
Boneless center cut pork chops, trimmed of excess fat, cut into 3/4-inch pieces
1/2
tsp.
Salt, divided

1/4
tsp.
Pepper, divided

1
Shallot, minced, about 2 Tbsp.

2
Tbsps.
Vinegar, preferably red wine

2
tsp.
Dijon mustard

8
cups
Baby salad greens, about 4 oz., loosely packed

2
Pears, cored, cut into 1/2-inch cubes, about 2-1/2 cups

8
Radishes, quartered

1
Avocado, cut into 1/2" cubes, about 1 cup

2
oz.
Blue cheese, crumbled, about 1/2 cup

In large nonstick skillet heat 2 tsp. oil over high heat; add pork, 1/4 tsp. salt and 1/8 tsp. pepper.
Cook, stirring, until browned, 6-8 minutes; remove from skillet and reserve.
In bowl combine shallot, vinegar, mustard and remaining salt and pepper. Slowly whisk in remaining oil until mixture thickens slightly.
Toss greens with 1/4 cup dressing; arrange on serving platter.
Arrange reserved pork, pears, radishes, avocado and blue cheese in parallel lines over greens, as shown. Drizzle with remaining dressing.
Makes 4 servings.


2	tsp. plus 6 Tbsp.	Oil, preferably olive
1	lb.	Boneless center cut pork chops, trimmed of excess fat, cut into 3/4-inch pieces
1/2	tsp.	Salt, divided
1/4	tsp.	Pepper, divided
1		Shallot, minced, about 2 Tbsp.
2	Tbsps.	Vinegar, preferably red wine
2	tsp.	Dijon mustard
8	cups	Baby salad greens, about 4 oz., loosely packed
2		Pears, cored, cut into 1/2-inch cubes, about 2-1/2 cups
8		Radishes, quartered
1		Avocado, cut into 1/2" cubes, about 1 cup
2	oz.	Blue cheese, crumbled, about 1/2 cup

50+ Friends Club CookbookSalads and Dressings

Pork Cobb Salad

2

tsp. plus 6 Tbsp.

Oil, preferably olive

1

lb.

Boneless center cut pork chops, trimmed of excess fat, cut into 3/4-inch pieces

1/2

tsp.

Salt, divided

1/4

tsp.

Pepper, divided

1

Shallot, minced, about 2 Tbsp.

2

Tbsps.

Vinegar, preferably red wine

2

tsp.

Dijon mustard

8

cups

Baby salad greens, about 4 oz., loosely packed

2

Pears, cored, cut into 1/2-inch cubes, about 2-1/2 cups

8

Radishes, quartered

1

Avocado, cut into 1/2" cubes, about 1 cup

2

oz.

Blue cheese, crumbled, about 1/2 cup

50+ Friends Club Cookbook
Salads and Dressings