Thursday, August 18, 2011

20 Dinners, 1 Day- Mango, Pork and Watercress Salad



After a successful first day to the 20 dinner project, I was a bit hesitant about the recipe for Day 2.  It was a salad, and while Abe is a salad eater, it had things in it that I know he's not that fond of.... mango (he doesn't like fruit in his salad), watercress and shallots.  But, hey, I told him at the beginning of this that he's eating what's on the menu this month, so I slid the bowl in front of him with a broad smile on my face. 

And then I held my breath....

He liked it!  (you old folk will remember the Mikey commercials).   He said the pork really made the dish.  I might start making extra when I make pulled pork and freezing a bit for future salad nights.  My man likes a bit of protein with his greens.

I couldn't find watercress anywhere, so I went with arugula, which has a nice peppery bite to it.  I will try it with the watercress next time.

I'd taste the salad after mixing it to see if it needs a bit more dressing.  It's dressed pretty lightly, which some like, but Abe thought it could've used a smidge more.

Oh and another dinner done in 10 minutes or less.  Take that, long work commute.

I used Building Block #1 (pulled pork) in this recipe.

Mango, Pork and Watercress Salad

1 tablespoon fresh lime juice
1 1/2 teaspoon honey
2 tablespoon olive oil
Salt and pepper
1 cup pulled pork
7 cups watercress (or arugula), 5 ounces
1 mango, thinly sliced
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
1/2 cup sliced almonds, toasted

In large salad bowl, whisk together lime juice and honey.  Whisk in olive oil; season with 1/4 teaspoon salt.  Add pork and toss.  Add watercress, mango, bell pepper and shallot; season with salt and pepper.   Toss, then sprinkle almonds on top.

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