Crispy Pork And Nectarine Salad With Garlic Croutons
|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|
|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.