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Ginger Pork Salad

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Ginger Pork Salad

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Ginger Pork Salad is the delicious outcome when lettuce, pork and ginger collide


  • 4 boneless pork cutlets (about 1/2-inch thick)
  • 1/4 cup orange passion fruit juice
  • 1/4 cup teriyaki sauce
  • 1 Tbsp. fresh ginger root (peeled and grated)
  • 1 Tbsp. sesame oil
  • 16 oz. iceberg lettuce salad mix
  • 10 oz. hearts of romaine lettuce
  • 15 oz. mandarin orange segments (canned)
  • 1/3 cup dried sweet cherries
  • 1/3 cup honey roasted almonds (OR toasted almonds, sliced)
  • 1 Tbsp. cilantro leaves (stemmed and finely chopped fresh, optional)
  • 1/3 cup orange passion fruit juice
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. canola oil
  • 1 Tbsp. sesame oil
  • 1 Tbsp. brown sugar (packed)
  • 1 tsp. fresh ginger root (minced or finely grated)
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    1. Place pork in a resealable plastic bag; set aside. In small bowl, stir together marinade ingredients (1/4 cup orange-passion juice, teriyaki sauce, 1 Tbs fresh ginger root, 1 Tbs sesame oil); pour over pork. Seal bag; refrigerate for at least 1 hour and up to 4 hours.
    2. When ready to cook; place pork cutlets on preheated medium-hot grill. Cook on grill for about 4-5 minutes per side, until internal temperature on a thermometer reads 145 degrees F. Place grilled pork on cutting board and let rest 3 minutes before cutting into strips and set aside.
    3. Meanwhile, place iceberg lettuce mix and romaine lettuce, mandarin oranges, dried cherries, almonds and cilantro in large bowl; toss to combine and set aside. Stir together dressing ingredients (1/3 cup orange-passion juice, 2 Tbs rice vinegar, 1 Tbs canola oil, 1 Tbs sesame oil, 1 Tbs brown sugar, 1 tsp fresh ginger root); when ready to serve, pour over lettuce mixture. Toss to coat. Divide mixture onto 4 dinner plates. Arrange grilled pork strips over top.
    4. Garnish with more almonds, if desired.
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