Blogger Cindy Ensley of Hungry Girl por Vida grills up a pork tenderloin and dried cherry salad.
SAVE ON THIS RECIPE!
Soaking the sliced onions in ice water removes any astringency and leaves behind a mellow sharpness that doesn’t over-power the salad.
Allowing the pork to marinate with the oil and seasoning ensures flavorful pork—30 minutes will work, but an hour or two is even better.
Don’t like almonds or Gorgonzola cheese? Any combination of nuts and cheeses would be nice in this salad—walnuts and feta, pecans and goat cheese? Make it your own!
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