Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/7730/
Peachy Korean BBQ Salad
Yield: 6 servings
Preparation Time: 35 min
Ingredients
| Korean BBQ Salad Dressing: | |||
| 3/4 | cup | peach preserves | |
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| 1/2 | cup | rice wine vinegar | |
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| 3 | Tablespoons | soy sauce | |
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| 1 | Tablespoon | grated fresh ginger | |
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| 1 | teaspoon | minced garlic | |
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| 1 | teaspoon | sesame oil | |
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| 1 | teaspoon | Sriracha chile sauce | |
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| 1/2 | teaspoon | black pepper | |
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| Pickled Veggies: | |||
| 1 | large cucumber, peeled and very thinly sliced | ||
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| 1 | small red onion, very thinly sliced | ||
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| 1/4 | cup | rice wine vinegar | |
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| 1 | teaspoon | granulated sugar | |
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| 1/2 | teaspoon | salt | |
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| 1/4 | teaspoon | Sriracha chile sauce | |
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| Tenderloin: | |||
| 1 | Farmland Teriyaki seasoned pork tenderloin | ||
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| Salad: | |||
| 1 | bag | (7 ounce) mixed salad mix | |
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| 1 1/2 | cups | sugar snap peas | |
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| 2 | fresh ripe peaches | ||
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| 1 | cup | cashews | |
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Directions:
Heat charcoal or gas grill to medium.
Salad Dressing:
Combine all ingredients in microwave-safe container. Microwave on High (100% power) for 1 minute. Whisk ingredients together; cover and refrigerate until chilled.
Pickled Veggies:
Combine all ingredients in bowl, making sure the cucumbers and onions are coated with vinegar mixture. Cover and refrigerate while grilling meat.
Grill tenderloin about 25 minutes, turning occasionally, until internal temperature reaches 150 degrees F. Cool slightly and thinly slice.
Drain Pickled Veggies, reserving vinegar mixture. Slice peaches; toss slices in reserved vinegar and drain.
Salad:
Layer salad greens, peas, pickled veggies, peaches and sliced tenderloin in large bowl. Garnish with cashews. Serve with Korean BBQ Dressing.
Recipe and image used with permission from Smithfield Farmland Corp
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/7730/
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