Ingredients
| Salad | |
|---|---|
| 1 | HORMEL® Herb Dry Seasoned Loin Filet |
| 3 | cups baby arugula |
| ¼ | cup shaved red onions, halved |
| ¼ | cup thinly sliced fresh mint |
| 4 | cups cubed seedless watermelon |
| 1 | English cucumber, chopped |
| 1 | cup grape tomatoes, halved |
| ½ | cup feta cheese, crumbled (optional) |
| Vinaigrette | |
|---|---|
| ½ | cup olive oil |
| 1 | cup loosely packed basil leaves |
| 1 | small shallot coarsely chopped |
| 1 | small serrano chile, seeded, deveined, coarsely chopped |
| ¼ | cup fresh lime juice (about 2 limes) |
| ½ | teaspoon salt |
Directions
For the Salad
Grill pork according to package directions. Let stand 10 minutes and cube.
On large serving platter, compose salad ingredients.
For the Vinaigrette
In blender container place vinaigrette ingredients. Blend until smooth. Drizzle over salad.