Macho Salad With Wheat Beer Vinaigrette Food

MACHO SALAD WITH WHEAT BEER VINAIGRETTE

Macho Salad with Wheat Beer Vinaigrette image

Enjoy this pork salad that's made using mixed greens, avocados and corn - a tasty dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 lb pork tenderloin
1 bottle (12 oz) wheat beer
1/4 cup white vinegar
2 tablespoons lime juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 bag (5.5 oz) mixed greens
1 can (11 oz) whole kernel corn, drained
1 cup whole dates pitted, halved
1/2 cup roasted salted almonds
2 avocados, pitted, peeled and sliced
1 medium poblano chile, roasted, seeded, chopped

Steps:

Place pork tenderloin in glass bowl; add 1 cup of the beer. Cover; refrigerate 1 hour. Meanwhile, in small bowl, mix remaining 1/2 cup beer and the Wheat Beer Vinaigrette ingredients. Refrigerate until ready to serve.
Heat oven to 350°F. Place pork in shallow pan. Bake 40 to 50 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cool; shred pork using two forks.
In large serving bowl, mix greens, corn, dates and almonds. Pour about 1/2 cup of the vinaigrette over salad; toss to coat. Top with shredded pork, avocado slices and poblano chile. Serve salad with remaining vinaigrette.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 30 mg, Fiber 8 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 18 g, TransFat 0 g

MâCHE AND RADICCHIO SALAD WITH BEETS AND WALNUT VINAIGRETTE

Mâche and Radicchio Salad With Beets and Walnut Vinaigrette image

Of all the greens I worked with this week, mâche has the sweetest, mildest flavor. It goes nicely with the bitter radicchio, sweet beets and the nutty vinaigrette. Mâche is so delicate that it takes very little dressing.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 tablespoon plus 2 teaspoons sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1/2 teaspoon Dijon mustard
1 very small garlic clove, puréed
4 tablespoons extra virgin olive oil
1 tablespoon walnut oil
2 medium beets, roasted, peeled and sliced thin in half-moons
1 4-ounce (or 5-ounce - they vary) bag of mâche, rinsed and spun dry
1 small radicchio, outer leaves removed, quartered and cut crosswise into thin slivers (chiffonade) (about 2 cups chiffonade)
1/4 cup broken walnuts
1 tablespoon chopped fresh tarragon (optional)
1/2 ounce shaved Parmesan (about 2 tablespoons)

Steps:

Mix together the dressing ingredients.
Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.
In a large salad bowl combine the mâche, radicchio, walnuts and tarragon, if using. Toss with the remaining dressing. Add the beets and Parmesan and toss again, or arrange the beets and Parmesan on top of the greens, and serve.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams

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