Cooking with Cathy: Tropical Salad with Red Pepper Dressing

By: Chef Cathy Zeis Email
By: Chef Cathy Zeis Email

Tropical Salad with Red Pepper Dressing

1 package butter lettuce
1 cup red onion, sliced
1-8 oz. package walnuts
1 cup green pepper, diced
2 cups fresh pineapple, cubed
2 boneless, skinless pork chops, cubed
2 TBS. extra virgin olive oil
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper

In a large skillet over medium-high heat, grill pork in oil and spices until done. Remove from heat and set aside. Pour lettuce onto a large serving platter and add onions, walnuts, green peppers and pineapple.Top with cooked pork.

Red Pepper Dressing

1-15 oz. jar roasted red peppers
1 TBS. minced garlic...*if using fresh garlic, 2 cloves
1 TBS. ground cumin
juice of 1 lime
1 cup extra virgin olive oil

Place all ingredients except olive oil into a blender or food processor and mix well. Mix on lowest setting and slowly add oil. Blend for 30 seconds. Spoon dressing over salad.

*For a great dip, leave out the oil and serve with fresh vegetables. YUM!


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