Pork & Pear Salad

Visiting my sister and her family in Wisconsin, I was sharing my passion for making salads from a variety of fresh, healthy ingredients that might nor normally sound “right” together yet would make a great light Summertime meal.

We’d grilled some boneless pork tenderloins the night before, that had been marinated Greek style (olive oil, a little lemon juice, plenty of garlic, oregano, a bit of parsley, salt & pepper).  And I was craving a light meal with the fresh Bartlett Pears my sister had just purchased.

This is what I came up with and it turned out to be great!


This is Don…  the wonderful and wise farmer who reminds me of my Dad, with my sister Martha.  Don works these crops from dawn ’til dust seven days a week.  The guy’s a gem!

Fresh greens, chopped (these we picked at the farm where my sister volunteers here in New Berlin, WI. ).

Green onions, diced (also fresh from the farm)

Bartlett Pears, cored and sliced (skin on)

Chopped Raw Almonds

Pork tenderloin, warmed slightly and sliced

Topped with crumbled feta and a small handful of hemp seeds

Dad’s Greek Dressing:

(Now, I need some agreement here….  My Dad, who’s 76, isn’t thrilled about having his recipes online.  Honestly, he doesn’t really understand what “online” is, so we’ll just keep this between us!)

2 Cups Olive Oil

1/2 Cup Red Wine Vinegar

6-7 Cloves Garlic

Tbsp Greek Oregano

1/2 tsp dried mustard