Pork Tenderloin Salad with Melon and Feta Dressing

This salad is very summery with the cool refreshing melon, cucumber and mint as well as the creamy feta dressing, which really ties the whole salad together.  If you can find a French feta, give it a try - it's less salty, softer and more mild than Greek feta.  I buy the Valbreso brand at the local natural foods store and really prefer it to Greek feta.

To save time, make the pork in advance (grill it earlier in the week when you've already got the grill going for something else) and on the day you want to serve it, pick up a container of pre-cubed watermelon and cantaloupe that you can find at virtually every grocery store these days.  It's much easier to take those large cubes and cut them into smaller ones than to start with a whole cantaloupe and a whole watermelon.  Then all you have to do is make the dressing, chop a few things and toss everything together for a delicious and healthy dinner.

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Pork Tenderloin Salad with Melon and Feta Dressing

Servings: 4

Note: buy a carton of pre-cubed mixed watermelon and cantaloupe in the produce department to save time and effort. Cut the large cubes down to ½” in size.

1/2 cup thinly sliced red onion
4 ounces feta cheese, crumbled, divided
1/3 cup low-fat buttermilk
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil, plus extra for brushing the pork
Freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Kosher salt
1 ½ cups ½ -inch cubed and seeded cantaloupe and watermelon, mixed
3/4 cup ½ -inch cubed seedless cucumber
3/4 cup fresh mint leaves
3/4 cup fresh cilantro leaves
3 tablespoons fresh lime juice

8-12 cups fresh greens (arugula and/or spinach preferred)

Lime wedges, for garnish

Preheat the grill to medium.

Set the sliced red onions to soak in ice water for 20 minutes to remove their bite. Drain and pat them dry and set aside.

Combine half of the feta, buttermilk, mayonnaise, lemon juice, and olive oil in a blender and blend until smooth. Season with pepper and stir in the remaining feta. Set aside.

Brush the pork lightly all over with some oil, season it lightly with salt and pepper and grill it directly over the heat, giving it a quarter turn at a time, until a thermometer inserted at the thickest part registers 140°F for medium, about 2 minutes per side for a total of 8 minutes. Transfer the pork to a plate to cool to room temperature. (The pork may be made in advance and placed in a zip top bag in the refrigerator until ready to serve.)

Toss together the onion, watermelon, cucumber, mint, cilantro, lime juice, and salt and pepper to taste.

Divide the greens among shallow bowls. Spoon some of the melon mixture on each salad, then thinly slice the pork crosswise and add it next to the melon. Spoon the dressing on top of the pork. Serve with lime wedges on the side.

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Chicken Quinoa Salad with Nectarine Vinaigrette

Last Year's Post: 33 Recipes for Hot Summer Days
Two Years Ago:  Shrimp Fried Rice

This is a very healthy and refreshing salad that's perfect for summer with cool cucumber, sweet cantaloupe and a beautiful fresh nectarine vinaigrette.  I had some leftover roasted chicken so I added it, but you could easily leave it out for a very satisfying vegetarian meal because the quinoa and beans are both excellent sources of protein.  At the risk of sounding trendy I would even call this a power salad due to all the healthy ingredients and proteins.

The ingredients are flexible:  use whatever beans you prefer, switch the cantaloupe for another honeydew or watermelon, and use a different grain other than quinoa if you have one on hand.  I used red quinoa just because I like the color, but white quinoa is more readily available and tastes just about the same.  If you want to try red quinoa, it's usually available in health food stores.

I've also been trying to incorporate more beans into our diet lately so I was inspired to cook some tepary beans for this salad, but you can certainly used canned beans as a faster alternative.  And while you're at it, pick up a rotisserie chicken from the deli and some already cut-up melon chunks in produce - then all you have to do is cook some quinoa and do a little prep work.  Quinoa holds well in the refrigerator so you can make it in advance.  I initially thought the nectarine vinaigrette would lose freshness, but it held up very well for the following three days while we had leftovers for lunch.

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Chicken Quinoa Salad with Nectarine Vinaigrette

Serves 4

For the vinaigrette:

1 nectarine, pitted and chopped (removing the skin is optional)

2 tablespoons apple cider vinegar

¼ cup canola oil (or other light oil)

¼ teaspoon black pepper

Pinch of salt

For the salad:

2 teaspoons canola oil

½ cup uncooked red or white quinoa

2 cups shredded cooked chicken (optional)

2 cups cooked beans (your favorite), drained and rinsed

1 cup toasted pepitas (or other nuts of your choice)

3 cups chopped baby arugula

2 cups seeded chopped English cucumber

2 cups cantaloupe cut into small cubes (or honeydew or watermelon)

To prepare the vinaigrette, combine the nectarine pieces and apple cider vinegar in a blender and puree until smooth.  Transfer to a bowl or jar and add oil, pepper and salt.  Whisk or shake to combine.  Set aside.

Heat the canola oil in a large saucepan over medium-high heat.  Add the quinoa and toast, stirring frequently, for about 6 minutes.  Add one cup of water and stir, cover the pot, and simmer over low heat for 12-14 minutes.  Remove from heat and drain any water still remaining. 

Arrange the all the salad ingredients in a pretty pattern in shallow bowls or plates.  Drizzle the nectarine vinaigrette over all or serve on the side.

Melon Ribbon Bowls

Last Year's Post: Pan-Seared Tuna with Capers and Red Wine Sauce
Two Years Ago:  Orzo and Radicchio Salad

This is so simple I really can't call it a recipe - it's more an assembly technique.  I ran across a picture of the melon ribbons in a magazine and immediately loved the idea as a very pretty breakfast, brunch, or healthy dessert.  The whole concept revolves around an innovative technique for thin-slicing the melon to make ribbons.  Other than that, you're really just making a yogurt parfait.  The original recipe called for making an orange anise syrup, but I think that's overkill.  If you really want a little sweetness, just add a drizzle of honey.

To make melon ribbons, you cut the melon in half and scoop out the seeds, then cut it into quarters.  Carefully separate the flesh from the rind, then use a mandoline, vegetable peeler, or sharp knife to cut ribbons.  After that it's just assembly.  I was having so much fun with the process that I entirely forgot the mint garnish, but I think it still came out great and it was very delicious to eat.  Serve with forks, not spoons.

Melon Ribbon Bowls

Serves 4

The melon ribbons make a great breakfast, brunch, or healthy dessert.

1 ripe cantaloupe or honeydew melon (or a combination)

Vanilla Greek yogurt

Granola

Strawberries, raspberries, blueberries, or a combination

Honey (optional)

Sliced almonds for garnish (optional)

Mint sprigs for garnish (optional)

Cut the melon in half and remove the seeds.  Cut each half again to make quarters, then carefully slice away the flesh from each quarter in one whole piece.  Using a mandoline or vegetable peeler, make thin melon slices.

Divide the melon slices among four bowls, then top with yogurt, a sprinkle of granola, and a few berries.  Optional garnishes include a drizzle of honey, some sliced almonds, or mint sprigs.