Raspberry Walnut Pork Salad Recipes

Steps:

• In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.

Steps:

• Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce. Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.

Steps:

• In a small heavy skillet over low heat, stir honey and sugar until sugar is melted; add walnuts. Transfer to a foil-lined baking sheet. Bake at 350° for 8-10 minutes or until nuts are toasted. Spread on foil to cool., In a large bowl, combine the salad greens, pears, raspberries, cheese and walnuts. In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Serve immediately.

Steps:

• For dressing, in small bowl whisk vinegar, lemon juice, garlic, sugar, salt and pepper.
• Slowly add oil, whisking until well blended.
• Cover and refrigerate 4 hours or overnight to blend flavors.
• For salad, in serving bowl combine mixed greens, cucumber slices and walnuts.
• Whisk dressing; drizzle over top. Toss salad to coat.
• Scatter raspberries over top. Serve immediately.

Steps:

• Flatten tenderloin slices to 1/2 inch thickness. In a large bowl, combine the ground walnuts, flour, 1/4 tsp salt and 1/4 tsp pepper. Add the pork, a few pieces at a time and turn to coat. In a large skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until browned. Remove and keep warm. In the same skillet, saute shallot until tender. Add pear; cook 1 minute longer. Add the chicken broth, preserves and vinegar. Bring to a boil; cook until slightly thickened, 6-8 minutes. Stir in the rosemary, sage and the remaining salt and pepper. remove from heat. Place spinach in a large bowl. Add pear mixture; toss to coat. Divide among 6 plates; top each with pork. Sprinkle with cheese an chopped walnuts.

Steps:

• In a medium mixing bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Add cold water; mix well.
• In another bowl, combine half of the gelatin mixture with the cream cheese; blend well. Pour mixture into the bottom of a lightly oiled 3-cup mold. Refrigerate until mixture is set.
• Add raspberries and walnuts to remaining half of gelatin mixture. Leave at room temperature until cream cheese mixture is almost set. Pour raspberry mixture over cream cheese mixture. Refrigerate until firm. To serve, turn onto a platter lined with lettuce leaves.