As far as I can remember I’ve never run this yummy salad in a column. First written circa summer 2016. This is so refreshing for the heat of summer. It is put together rather differently, and reigns as one of my more unique recipes.
The weather this week has felt like a bit of a roller coaster. Ha, that’s funny coming from a lady who works at Silver Dollar City! Tonight as I pen the column the temperatures have dropped into the low 70’s and I could use a light jacket.
Friday we were sweating bullets and I got a bit overheated after work.
This week my husband, Ervin, and I traveled to Wichita, Kansas. It was sad that we were there to celebrate the life of our Aunt Rhoda, but it was also wonderful to be surrounded by our family. Ervin and I rolled back into our driveway around 1am Friday morning; wishing we could have stayed much longer.
This weekend we’ve been gathering with lots of friends as the guys host our second annual, ‘Uhrig’ float trip, on the James River. If the water stays up they’re planning another float in two weeks. With the drop in the temperatures here and possible rain in the forecast, we are moving forward to Monday morning with some reservations.
This summer it has been a bigger challenge for me to find fresh produce. For the past ten years we have purchased all of our summer vegetables from the Patrick Family, outside Reeds Spring, Missouri. This year they decided not to continue and many of us in the area are simply lost. Today we were able to buy tomatoes, corn and melons in Branson West, yeah BLT’s again this week!
I’ve got to shorten up the column this week so I can get a few things ready for the ‘floaters’ breakfast, in the morning. Enjoy the salad, it is very refreshing and it brings good conversation to a dinner of any description.
I’ve included lots of variables for this salad, in my notes. Also a special thanks to my good friend, Terry, who reminded me about this recipe. I had forgotten all about it!
Simply yours, The Covered Dish. www.thecovereddish.com
Oriental Orange Salad
1 (11 oz.) can mandarin oranges, drained & patted dry
2 1/2 tablespoons white wine vinegar
1/4 cup light olive oil
1 teaspoon Dijon mustard
2 tablespoons honey
1/2 teaspoon salt
1 1/2 teaspoon fresh grated ginger
2 tablespoons sour cream or Greek yogurt
With a tool of choice mash mandarin oranges into a fine pulp. Place in a small bowl and incorporate the remainder of the ingredients, ending with the sour cream last. Bring dressing together with a whisk. Refrigerate until salad and meat are prepared. Yields enough for 4-6 individual servings.
1 lb. uncooked pork tenderloin, cut into thin strips
Lite Soy Sauce, 3-4 shots
Fresh Ginger, approximately 1 tablespoon
Olive oil or oil of choice
In a saucepan heat the oil over medium/medium high heat. Sauté the pork using 3-4 shots of soy sauce. Towards the end grate in a tablespoon of ginger and distribute evenly throughout. When meat is tender remove from heat and prepare the salad ingredients.
Napa Cabbage (Chinese cabbage)
Broccoli, very small pieces
Red Pepper, cut into long strips
1 (11 oz.) can mandarin oranges, well drained
Break Romaine into small pieces. Wash Chinese cabbage and then remove outer
Leafy portion from main stalk, leaving a triangle piece of cabbage. The leafy portion will be chopped and used in the main salad. The firm triangular piece will be sliced for the top of the salad. Break broccoli into very small pieces as indicated. Build salad using sautéed pork tenderloin, cabbage slices, broccoli, red pepper, mandarin oranges, green onion and cashews.
4 tablespoons low sodium soy sauce
1 tablespoon peanut or sesame oil
2 tablespoons brown sugar
2 tablespoons white wine vinegar
3 tablespoons orange juice
1 tablespoon grated fresh ginger
When I first wrote this recipe I marinated the pork. It tasted delicious, however when placed upon the salad, with the other ingredients, the wonderful flavors were lost. I’ve chosen to include this marinate because it would be delightful for a grilled pork tenderloin or pork steak.