Tossed Rice Salad with Balsamic Vinaigrette

Description

Makes 6 servings.

Ingredients

• 1/2 cup unsweetened orange juice
• 3 tablespoons vegetable oil, divided
• 2 tablespoons balsamic vinegar or red wine vinegar
• 2 teaspoons honey
• 1 teaspoon grated orange peel
• 1 teaspoon Dijon mustard
• 3/4 pound Pork tenderloin
• 3 cups cooked brown rice
• 1 pint fresh strawberries, sliced
• 1 cup seedless red or Green Grapes, halved
• lettuce leaves
• 1/2 cup flaked coconut, toasted

Procedures

Combine orange juice, 2 tablespoons oil, vinegar, honey, orange peel and mustard in large bowl. Cut Pork into 1/4-inch slices. Cut each slice into julienne strips. Add Pork to marinade; stir to coat. Marinate in refrigerator 4 hours or overnight.

Drain Pork, reserving marinade. Transfer marinade to small saucepan; heat to boiling. Boil 1 minute; remove from heat.

Heat remaining 1 tablespoon oil in large skillet over medium-high heat until hot. Cook Pork, stirring, until no longer pink, about 5 to 7 minutes. Drain liquid. Remove from heat; cool.

Combine Pork, rice, strawberries and grapes in large bowl. Pour marinade over salad; toss well. Serve immediately on lettuce leaves.