Diane Henderiks' Loaded Dinner Salad topped with Pork Medallions & Caramelized Onions with Creamy Avocado Dressing and Parmesan Tortilla Chips
Seven Ingredients and One Very Cool Meal
Before you start, hit the grocery store:
5 pounds boneless Pork loin
3 cups grated Parmesan cheese
12 Whole wheat tortillas
22 Bell peppers; (12 green, 10 red)
8 heads Romaine lettuce
Red wine vinegar
Low sodium soy sauce
Make the salad: In a large bowl, toss lettuce, red pepper, onion and dill. Chill until ready to use.
Make the dressing: Combine all ingredients for dressing in blender and blend until smooth. Chill until ready to use.
Make the onions: In a large skillet, heat olive oil over medium-high heat. Add onions, salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Be sure to constantly scrape the skillet to incorporate the browned bits into the onions. Continue to cook until the onions are brown, about 15 minutes.
Make tortilla chips: Preheat oven to 375 degrees. Whisk the oil, oregano, and pepper in a small bowl. Brush the oil mixture over both sides of the tortillas. Stack tortillas and cut into fourths. Arrange in single layer on baking sheet and sprinkle with cheese. Bake until brown, about 8 minutes.
Make medallions: Sprinkle pork slices with salt. Whisk next 5 ingredients in bowl (vinegar through cumin). Heat oil in large skillet over medium-high heat. Add pork, cook 1-1/2 min each side. Add vinegar mix and simmer 8 minutes. Set aside. Make dinner: Toss salad with 3/4 of dressing, toss well and divide salad over 4 large plates or bowls. Top with pork medallions and caramelized onions. Serve with remaining dressing and parmesan chips. Enjoy!