Winter, Summer, Spring, Fall, Bake, Salads, American, Pork, Lunch, Tangy
1 pound boneless pork loin cut into 1/2-inch cubes
1/2 cup orange juice
2 tablespoons grated ginger
2 cups melon balls: cantaloupes watermelon, honeydew or a mixture
1 papaya, peeled seeded and cubed
2 tablespoons Grand Marnier or other orange liqueur
6 cups mixed salad greens
1/2 cup peach yogurt
In medium saucepan combine orange juice and ginger; bring to a simmer and add pork cubes. Simmer for about 5 minutes, until pork is cooked. Remove pork and remaining liquid to bowl, refrigerate uncovered to cool slightly, about 5-10 minutes. In medium bowl gently toss together melon, papaya, Grand Marnier, pork cubes and cooking liquid. On each of four plates place 1 1/2 cups salad greens. Serve equal portions pork-melon mixture atop greens, topped with 2 tablespoons yogurt.
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