Tigers, Pork,

Did you know that Sunday the 29th was Global Tiger Day? There are about 3,000 tigers left in the wild and they are very important to the environment. In one instance they keep down the deer populations so  that the deer do not denude the forests of plants and trees which they are eating. Another interesting fact I learned this weekend. Tiger pee smells like hot buttered popcorn!!! Whoever came up with that piece of information? World Wildlife Fund are working to preserve tigers and to increase their numbers. If you can help, please do.

Saturday dinner I decided to do a pork loin dish which I have done before, Apricot Glazed Bacon

Wrapped Cajun Pork Tenderloin - one of Kevin Lynch's recipes (Closet Cooking) I have done it a couple of times before and it is fairly easy and fairly quick but quite delicious. I was making up my online grocery order and discovered that I can buy two pork tenderloins for less than the price of two pork chops. Needless to say I went for the tenderloins. Not sure why chops are so expensive by comparison. They also have the frozen, peeled shrimp I like at $4 off again. I counted the ones I got the other day, there were 34 large shrimp in the bag for $6.99 and I didn't even have to peel them. No, they are not pre-cooked.

I love raspberries, be interesting to try this combination.

Grilled Salmon Salad with Raspberry Vinaigrette

Homemade raspberry dressing? You bet. Prep it a day ahead and this easy salmon salad will come together in no time.

Vinaigrette
2 cups fresh raspberries
3 Tbs red-wine vinegar
1 Tbs sugar
1 tsp Dijon mustard
½ tsp lemon zest, plus more for garnish
¼ teaspoon salt
1/3 tsp ground pepper

Salad
4 4- to 5-oz skinless center-cut salmon fillets, 1 inch thick, thawed if frozen
Cooking spray
¼ tsp salt
1/3 tsp ground pepper
6 cups lightly packed fresh baby spinach (4 oz.)
2 cups fresh raspberries
½ cup crumbled reduced-fat feta cheese (2 oz.)
¼ cup chopped toasted walnuts

1. To prepare vinaigrette: Combine 2 cups raspberries, vinegar, sugar and mustard in a small saucepan. Bring to a boil. Reduce heat and simmer, uncovered, until the berries have broken down and the mixture is slightly thick, 8 to 10 minutes. Let cool slightly. Press the mixture through a fine-mesh sieve set over a bowl; discard seeds. Stir in lemon zest, ¼ tsp. salt and ? tsp. pepper. Let cool completely. If desired, thin with a little water. To prepare salad: Preheat grill to medium. Oil the grill rack. Pat salmon dry, lightly coat with cooking spray and sprinkle with salt and pepper. Grill the salmon, covered, turning once, until it flakes easily, 7 to 10 minutes. Combine spinach and half the vinaigrette in a large bowl; toss to coat. Divide among 4 plates. Top with the salmon, raspberries, feta and walnuts. Drizzle with the remaining dressing. Garnish with lemon zest, if desired.

Tips
Sugar Substitute: We do not recommend a sugar sub for this recipe.

Source: Diabetic Living Magazine

Have a great day