The Hungry Family

Feeding My Family Body and Soul

The Healthy Family Release and Recipe for Island Pork Salad

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The Wonderfulness of Slow Cookers

Are you looking for more time this summer? You may be able to find it in your pantry — in the form of a slow cooker. When the temperatures rise, no one wants to spend the hot afternoon in the kitchen preparing a huge meal. Instead, try using your slow cooker. Not only do they save you time, they save you money.

My newly released cookbook, The Healthy Family Slow Cooker Cookbook, is chock full of wonderful recipes for your slow cooker. Traditionally, home chefs think of the slow cooker as a winter appliance, but there are many wonderful recipes for those summer months too. Try the Island Pork Salad recipe below. It’s a light meal that includes fruits and veggies — perfect for a summer night.

Pork Island Salad (7)

Island Pork Salad

Serves 6

This recipe has everything: protein, greens, and fruit. If you’d like to add cheese, you’ll also have dairy.

Ingredients

1 (2-3 pound) pork roast or 6 thin sliced pork chops

½ teaspoon black pepper

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon cinnamon

1 (?? Ounce) can mandarin oranges, drained

4 cups spinach

2 cups chopped iceberg lettuce

1 orange or yellow pepper, sliced

½ cup raisins

1 avocado, cubed

¾ cup olive oil

3 tablespoons lime juice

1 tablespoon orange juice

2 tablespoon Dijon mustard

1 teaspoon curry powder

¼ teaspoon pepper

1 tablespoon honey

 

Directions

Place the pork in a slow cooker. In a small bowl, mix together the pepper, cumin, chili powder, and cinnamon. Rub into pork. Cover and cook on low for 4-6 hours or until the meat is cooked through. Remove the meat from the slow cooker and set aside to cool while you prepare the salad.

In a large salad bowl, toss the spinach, lettuce, pepper, raisings, avocado pieces, and mandarin oranges. Divide the salad between 6 plates. Cut the pork and divide between the salads.

To make the dressing, Place the lime juice, orange juice, Dijon mustard, curry powder, pepper, and olive oil in a container with a tight lid. Cover and shake well. Pour dressing over salads or serve on the side.

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Author: Christina Dymock

Award-winning author of The Hungry Family Slow-Cooker Cookbook, One Dirty Bowl, The Academic Bride, Undercover Engagement, Young Chefs, 101 Things to Do with Popcorn, and the Widow's Mite.

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