Pork Salad with Dijon Vinaigrette

1-2 avocados, peeled, pitted and cut into bite-size chunks

1 teaspoon lemon, lime or orange juice

12-16 ounces boneless cooked pork chop or tenderloin, trimmed of fat, cut into bite-size pieces

1 cored, seeded and chopped red pepper

½ red onion, thinly sliced

4-6 cups mixed greens

½ cup orange segments, optional

Dijon Vinaigrette (recipe below)

1 cup croutons

4 tablespoons freshly grated Parmesan cheese

Sprinkle the avocado chunks with citrus juice. Gently toss until well coated. Set aside.

In a large bowl, toss the pork, red pepper, onion, salad greens and orange segments, if using. Gently stir in avocados.

Divide pork mixture among 4 plates. When ready to serve, top with croutons and cheese. Ladle 1 to 2 tablespoons of vinaigrette over each salad and serve remaining dressing on the side.

Serves four.