The beauty of Vietnamese cuisine lies in its fresh ingredients, colorful combination of ingredients, and the complex flavor of its sweet-spicy-and-salty ingredients.  This salad first featured in Eating Well magazine is no exception.  Flavorful, tender pork tenderloin is sliced and served over a healthy salad made from watercress, cucumbers, sweet bell peppers, and carrots.  For the salty and crunchy component, roasted peanuts; for the spicy and sweet components, a dressing made from fish sauce, sugar, grapefruit and lime juices, and minced hot red chilies. All of this, plus tangy segments of the seasons best grapefruit. (Yum!) We couldn’t have loved this Vietnamese-inspired salad more, and hope you do as well.

Tagged: carrots, cucumber, Eating Well, entree salad, fish sauce, fresh basil, fresh mint, grapefruit, grapefruit and pork salad, lime juice, peanuts, pork goi buoi, pork tenderloin, red chile pepper, Salad, shallots, Vietnam, Vietnamese, Vietnamese cuisine, watercress, yellow pepper