Check out this festive, colorful salad with the fresh flavors of summer fruits and sliced barbecued pork dressed with a spicy honey balsamic vinaigrette.

BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette

4 cooked pork chops, sliced
8 cups mixed greens
2 nectarines, cut into 12-wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons slivered, toasted almonds Salt and black pepper Honey Balsamic Vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons honey
1⁄2 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon salt
1⁄2 teaspoon black pepper
3⁄8 cup salad oil

For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.

For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1⁄2 avocado, sliced in wedges, 1⁄2 nectarine sliced in wedges, 1⁄4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds.

Serve immediately.

Makes 4 servings.

Recipe from: National Pork Board; www.theotherwhitemeat.com