Leftovers forĀ one

January 12, 2011
0 Ratings
  • Serves 1
Author Notes

This dinner would probably not be considered a salad, but it sure was influenced by apple salad week. It turned out to be pretty tasty as a result. —Sagegreen

What You'll Need
  • 4 ounces pork tenderloin braised in Calvados with sage
  • 1/2 Idaho baked potato
  • 1/2 tomato
  • 1/2 chopped red onion
  • splash of cider vinegar
  • splash of apple cider
  • pinch of sea salt
  • 2 turns of a pepper mill
  • 3 handfuls of baby spinach
  • 1/2 apple
  • 1 tablespoon peeled ginger
  • small handful of toasted pecans
  • squeeze of fresh lemon
  1. In a heated braising pan add the cooked tenderloin cut into bite-size pieces, the baked potato diced up, the quartered fresh tomato, and the red onion with a splash of the vinegar and cider. Season with salt and pepper.
  2. When this has heated, add the fresh spinach. Serve as soon as the spinach gently wilts. Using a mandolin slice the apple and ginger on top. Add the toasted pecans and a squeeze of lemon. Be sure to serve this on one of your favorite dinner plates.

See what other Food52ers are saying.

0 Reviews