There was a bit of pork tenderloin left over after we made Pork Tenderloin Medallions with Sweet Potato and Brussels Sprout Hash. I decided to throw it together with some other items languishing in the fridge. It turned out to be a delicious and easy main dish salad; the perfect way to re-purpose leftovers. I snapped a photo with my phone so I could share it with all of you.
The recipe below is more of a guideline than an actual recipe. Feel free to substitute leftover chicken or even leave out the meat altogether. And if you don't have smoked cheddar, you can use the regular stuff. But it could be a good excuse to try smoked cheddar cheese. It's crazy good.
Fall Salad with Pork Tenderloin and Smoked Cheddar Cheese
4 cups mixed greens
1/4 pound cooked pork tenderloin, sliced
1 apple, diced
1/4 cup toasted sliced almonds
1/3 cup dried cranberries
1/2 cup shredded smoked cheddar cheese
Salt and pepper
Balsamic vinegar (My favorite is 18-year aged balsamic vinegar. It tastes like candy.)
Extra virgin olive oil
Combine greens, pork, apple, almonds, cranberries, and cheddar cheese. Season with salt and pepper and drizzle with balsamic vinegar and olive oil. Or, if you're my husband, slather it in Ranch dressing. Because there's noting wrong with Ranch dressing.