Superbowl is OVER! Did you binge and eat all the chicken wings...? I may/may not have. But it is Monday, so let's hit that reset button. I'm a huge fan of the reset button...I wish I had it for more of my life situations. Am I right?
As you guys probably know, I'm a huge fan of leftovers. A lot of times when I'm meal prepping, I'll specifically make a larger dinners to plan to have leftovers as another meal. This mustard marinated pork loin I posted about last year is a regular in our house and we typically have enough left over so I can make something out of it. I've fallen in love with this salad so I really wanted to share it with you guys. I know grapes might not be in season anymore for the rest of the country, because most things are in season in Cali year round, but I think pear or apple would be a great substitute. I've been getting a boat load of arugula in my Farm Fresh box so this salad is going on my menu next week!
Arugula Salad with Pork, Grapes and Pistachios
- 1-2 cups arugula
- 4 oz left over pork tenderloin
- 1/2 cup grapes, apple, or pear, sliced
- 1/2 oz (or 1 tbsp) roasted/salted pistachios
- 1/2 tablespoon walnut oil
- 1 tablespoon white balsamic or apple cider vinegar
- optional, but always recommended, sliced avocado to top
Add arugula to a pretty bowl and toss with walnut oil and vinegar. Top with pork, grapes, nuts, and avocado. Add salt and fresh pepper and enjoy.
Happy Monday and Cheers!