Best 6 Honey Glazed Pork And Spinach Salad Recipes

HONEY-GLAZED PORK CHOPS WITH SHAVED CARROT AND MINT SALAD

Steps:

• Preheat the broiler to high and position a rack in the highest position. Line a rimmed baking sheet with foil and coat with nonstick spray.
• Season the pork chops with salt. Combine the honey, adobo sauce, fish sauce, cayenne and a very large pinch of salt in a small bowl. Brush 1 teaspoon on one side of the pork chops then transfer to the prepared baking sheet sauce-side down. Brush the top of each chop with 1 tablespoon sauce and season with salt. Broil until the chops are cooked through and the sauce on the top starts to caramelize and take on a charred color, about 10 minutes. Let the chops rest until ready to serve.
• Meanwhile, melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium heat until hot. Add the carrots and a large pinch of salt. Cook, tossing occasionally, until the carrots start to wilt but still have some structure, about 5 minutes (up to 7 minutes for any thicker carrots). Remove to a heatproof bowl, along with any juices from the skillet. Toss with the juice of half a lime; season with salt, if necessary.
• Pour the juices from the pork chops into the same skillet and add the remaining 1 tablespoon coconut oil. Heat until combined and slightly thickened, 1 minute. Remove from the heat and stir in the juice of 1 lime; season with salt, if necessary. Toss the dressing with the greens and mint in a large bowl and divide among 4 plates, then top with the carrot salad. Finally, slice the pork chops, divide among the salads and top with the peanuts.

HONEY-GLAZED PORK AND SPINACH SALAD

Steps:

• Heat oven to 425ºF.
• Mix dressing, honey and rosemary in medium microwavable bowl; brush 1 Tbsp. onto meat in shallow pan. Set remaining dressing mixture aside.
• Bake meat 20 to 25 min. or until done (160°F).
• Add apples to remaining dressing mixture; toss to coat. Microwave on HIGH 1 min. or just until warmed. Toss with spinach in large bowl. Slice meat. Add to salad; toss lightly. Top with cranberries.

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING

Steps:

• For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
• Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
• Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
• Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
• For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
• Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
• Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
• Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.

SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY

Steps:

• In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
• Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
• Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
• Preheat the oven to 275ºF (140°C).
• On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
• Bake 1 to 1 ½ hours, depending on the weight of the pork.
• Raise the heat of the oven to 500ºF (260ºC).
• In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
• Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
• Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
• Remove the vegetables and pork from the tray, making sure to save all the juices.
• Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
• Enjoy!

HONEY-SPINACH SALAD

Steps:

• Sprinkle salt in a large bowl; add garlic.
• Mash garlic and salt to a paste, using back of a spoon.
• Combine honey, olive oil, and lemon juice in a jar.
• Cover tightly and shake vigorously.
• Add honey mixture to garlic mixture; stir well.
• Cover and chill at least 2 hours.
• Remove stems from spinach; wash leaves thoroughly, and pat dry.
• Tear leaves into bite-size pieces.
• Combine spinach, oranges, and walnuts in a large bowl; toss well.
• Pour honey mixture over salad, tossing to coat.
• Serve immediately.