Tropical Salad With Pork Kabobs And Citrus-Chimichurri Vinaigrette – a delicious recipe with wooden skewers, pork tenderloins, sweet mini bell peppers, Salt, spring greens mix, mangoes. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Soak wooden skewers in hot water to cover 30 minutes.
2
Meanwhile, remove silver skin from tenderloin, leaving a thin layer of fat; cut pork into 2-inch pieces. Pour 1/4 cup Citrus-Chimichurri Vinaigrette into a large shallow dish; add pork pieces, turning to coat. Cover and chill 30 minutes.
3
Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Remove pork from marinade, discarding marinade. Thread pork and sweet peppers alternately onto skewers, leaving a 1/4-inch space between pieces. Let stand 15 minutes. Grill kabobs, covered with grill lid, 5 to 7 minutes or until done. Sprinkle with salt and pepper to taste. Let stand 5 minutes.
4
Divide salad greens among 6 salad plates. Top with sliced mango and kabobs. Drizzle with desired amount of remaining vinaigrette, and sprinkle with raisins and cashews.
98
kcal
Calories
4
g
Fat
9
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 (12-inch) wooden skewers, 1 (1 1/2-lb.) package pork tenderloins, 1 pt. sweet mini bell peppers, Salt and pepper, and more.
Yes, Tropical Salad With Pork Kabobs And Citrus-Chimichurri Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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