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Brazilian Pork Salad with Tangerine VinaigrettePORK
Brazilian Pork Salad with Tangerine Vinaigrette
- Stack kale leaves and roll up tightly; slice crosswise into very thin strips; place in serving bowl. Add drained black beans.
- Season pork strips with 1 teaspoon coriander, salt and pepper. Heat 1 tablespoon olive oil in large non-stick skillet over high heat. Stir-fry pork strips until they are golden brown, about 3-5 minutes. Place pork strips in serving bowl with black beans and kale.
- In blender, combine citrus juices, remaining tablespoon olive oil, red pepper flakes, 1/4 cup pineapple cubes, remaining 1 teaspoon coriander, 1/4 cup cilantro, and salt and pepper to taste. Blend until smooth.