Meal Menu Idea:
Grilled Pork Tenderloin
Baby Mixed Greens Salad
Cranberry Vinaigrette
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| Photo credit: yummly.com |
BABY MIXED GREENS SALAD
10 cups of organic, baby mixed greens (Costco)
or make your own with spinach, red leaf lettuce and radicchio
1 large apple, cored, thinly sliced (pink lady, honey crisp or fuji)
1/2 cup pecans, toasted
Combine greens in a large bowl. Before serving, top with apple slices and sprinkle with pecans. Serve vinaigrette on the side.
Note: To toast pecans, place in a dry nonstick skillet over medium heat for 3-5 minutes, stirring occasionally. Cool before adding to salad.
CRANBERRY VINAIGRETTE
8 oz. fresh or frozen whole cranberries
1/4 cup balsamic vinegar
1 Tablespoon chopped shallots
1 Tablespoon organic honey (Omit for Whole 30)
Dash of sea salt and ground pepper
1/2 cup extra virgin olive oil
Puree cranberries in food processor until smooth. Add vinegar, shallots, honey, S and P; process until well blended. With the processor running, very slowly drizzle in the olive oil and process just until well blended. Transfer to serving bowl. Cover and chill. Bring to room temperature and whisk before serving.