Peachy Korean BBQ Salad

Yield: 6 servings

Preparation Time: 35 min

Ingredients

Korean BBQ Salad Dressing:

3/4 cup peach preserves

1/2 cup rice wine vinegar

3 Tablespoons soy sauce

1 Tablespoon grated fresh ginger

1 teaspoon minced garlic

1 teaspoon sesame oil

1 teaspoon Sriracha chile sauce

1/2 teaspoon black pepper

Pickled Veggies:

1 large cucumber, peeled and very thinly sliced

1 small red onion, very thinly sliced

1/4 cup rice wine vinegar

1 teaspoon granulated sugar

1/2 teaspoon salt

1/4 teaspoon Sriracha chile sauce

Tenderloin:

1 Farmland Teriyaki seasoned pork tenderloin

Salad:

1 bag (7 ounce) mixed salad mix

1 1/2 cups sugar snap peas

2 fresh ripe peaches

1 cup cashews

Directions:

Heat charcoal or gas grill to medium.

Salad Dressing:
Combine all ingredients in microwave-safe container. Microwave on High (100% power) for 1 minute. Whisk ingredients together; cover and refrigerate until chilled.

Pickled Veggies:
Combine all ingredients in bowl, making sure the cucumbers and onions are coated with vinegar mixture. Cover and refrigerate while grilling meat.

Grill tenderloin about 25 minutes, turning occasionally, until internal temperature reaches 150 degrees F. Cool slightly and thinly slice.

Drain Pickled Veggies, reserving vinegar mixture. Slice peaches; toss slices in reserved vinegar and drain.

Salad:
Layer salad greens, peas, pickled veggies, peaches and sliced tenderloin in large bowl. Garnish with cashews. Serve with Korean BBQ Dressing.

Recipe and image used with permission from Smithfield Farmland Corp

Please note that some ingredients and brands may not be available in every store.

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