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Crispy Pork And Nectarine Salad With Garlic Croutons

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  Ripe nectarines 4 , skinned, stoned and sliced
  Loin pork 4 Ounce, cut into thin strips (100 Grams)
  Bean sprouts 9 Ounce (250 Grams)
  Onions spring 4 , cut into diagonal slices
  Green pepper To Taste, cut into thin strips
  Celery sticks 2 , sliced
  Sunflower seeds 30 Milliliter (2 Tablespoon)
  Sunflower oil 30 Milliliter (2 Tablespoon)
  Orange juice 15 Milliliter (1 Tablespoon)
  Lemon juice 2 Teaspoon (10 Milliliters)
  Caster sugar 1 Teaspoon (5 Milliliters)
  Dijon mustard 1 Teaspoon (5 Milliliters)
  Bread slice 2 , cubed
  Oil 1 Teaspoon
  Garlic 1 Clove (5 gm), chopped

Put all the prepared salad ingredients in a bowl and toss gently.
Leave in a cool place if you are not serving straight away.
Whisk the dressing ingredients together.
Fry (saute) the bread cubes in a little oil with the garlic added until golden brown.
Drain on kitchen paper (paper towels).
When ready to serve, pour the dressing over the salad.
Toss gently, pile into bowls and garnish with the garlic croutons.

Recipe Summary

Side Dish

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