Friday, May 18, 2012

DELTA WEDGE SALAD


1 hd              CVF                         iceberg lettuce (cut into thirds)
1 ea              Patuxent Farm          pork tenderloin (cleaned and butterflied)
1T                Monarch                   Cajun spice blend
6 oz             Glenview Farms        shredded pepper jack cheese
2 ea              CVF                          5x6 tomatoes (cut into wedges)
2oz               CVF                          sliced red onion
2 oz              CVF                          shredded carrot
9 slices         CVF                          cucumber (sliced)
2 oz              Monarch                    sliced ripe olives
9 oz              Monarch                    buttermilk ranch dressing


Method: season the pork with the Cajun spice and grill until done. Let meat rest for 10 minutes and then slice. Place one wedge of the lettuce on each plate, arrange a third of the pork and the vegetable around the wedge. Top with 2oz of cheese and 3oz of dressing.

Yield: 3 servings


        

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