• Begin by making the Vinaigrette.

  Add all of the Vinaigrette ingredients into a large glass measuring cup with a spout. Whisk together until well blended. Cover tightly with plastic wrap and set aside until ready to use. Can be stored up to three days in airtight container.

Salad Instructions

• Cook your pork tenderloin according to package directions and allow it to cool. Then slice it into thin small pieces.

  I use those small inexpensive flavored pork tenderloins you can find in the meat department for this recipe. Most bake only about 30 to 45 minutes. You can cook the meat the day before if you like. Store in the refrigerator until ready to use.
• Peel and cut the apples into bite size pieces. You want to be able to fit a bite of apple and a couple of other goodies in one bite. Toss the apples in the lemon juice to keep them from turning brown while you prepare the salad.

  NOTE: you can leave the peeling on the apples if you like
• Peel and pull apart the orange sections. I like to pull as much of the white stuff (membrane) off the orange sections as possible.
• Cut each grape in half or leave them whole, you decide. I cut mine in half just so you can fit it on the fork with other goodies.
• Prepare individual salads in the salad bowls. This recipe will make four Fall Harvest salads.

  Begin by placing your choice of lettuce in the bottom of each salad bowl. Then divide the sliced meat into four servings and place each serving into the center on top of the lettuce.

  Start adding the prepared fruit on each side of the meat.

  I like the oranges and apples on opposite sides on the outside for the nice look. Add the grapes on one side of the meat and the dried cranberries and pecans on the other side of the meat.

  Use 1/4 cup each of pecans, grapes and dried cranberries to divide evenly between four servings.
• Serve with Apple Vinaigrette and enjoy!