Ginger Pork Salad

Ingredients

• 4 boneless pork cutlets, about 1/2-inch thick

Marinade

• 1/4 cup Minute Maid orange passion juice blend
• 1/4 cup teriyaki sauce
• 1 tablespoon peeled and grated fresh gingerroot
• 1 tablespoon sesame oil

Salad

• 1 (16 ounce) bag iceberg lettuce or mixed salad greens
• 1 (10 ounce) bag romaine lettuce hearts
• 1 (15 ounce) can mandarin oranges
• 1/3 cup sweetened dried cherries
• 1/3 cup sliced honey-roasted almond (or toasted almonds)
• 1 tablespoon stemmed and finely chopped fresh cilantro leaves (optional)

Dressing

• 1/3 cup Minute Maid orange passion juice blend
• 2 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1 tablespoon sesame oil
• 1 tablespoon packed brown sugar
• 1 teaspoon finely grated fresh gingerroot

Directions

1. 1

   Place pork in a resealable plastic bag; set aside.

2. 2

   In small bowl, stir together marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour and up to 4 hours.

3. 3

   When ready to cook; place pork cutlets on preheated medium-hot grill. Cook on grill for about 5 to 6 minutes per side. Place grilled pork on cutting board; cut into strips and set aside.

4. 4

   Meanwhile, place iceberg and romaine lettuce, oranges, cherries, almonds and cilantro in large bowl; toss to combine and set aside.

5. 5

   Stir together dressing ingredients; when ready to serve, pour over lettuce mixture. Toss to coat.

6. 6

   Divide mixture onto 4 dinner plates.

7. 7

   Arrange grilled pork strips over top. Garnish with more almonds, if desired.