Thai Pork Salad

It's been pretty hot and humid these past few weeks, so while I was at the library, I picked up a fantastic cookbook that's all about salads, called Simply Salads, by Jennifer Chandler. The beauty of the book is that each salad can be made with a package of mixed salad greens and just a few ingredients. Also, there are a ton of recipes for freshly made salad dressings. The first salad we made was a Thai Beef Salad, but I used pork loin instead of beef. The marinade was good, but I didn't like the dressing, so I made something different. The final product was very light, and full of flavor, perfect for a hot Summer night.

Ingredients

• 1/2lb pork loin, trimmed, and cut into thin strips
• 1/2 cucumber, peeled, halved lengthwise, seeded and thinly sliced
• 1/4 small onion, sliced thinly
• 1 Tbsp coarsely chopped fresh cilantro
• 1 Tbsp coarsely chopped fresh mint (I really didn't taste much mint with all the other ingredients, and would probably omit it next time)
• 1 bag Hearts of Romaine
• 1/2 cup corasely chopped unsalted, roasted peanuts

Marinade

• 3 Tbsp soy sauce
• 1 Tbsp lime juice
• 3 Tbsp mayonnaise
• 1 T grated ginger (I used 1 tsp ginger paste)
  
• 1 Tbsp rice wine vinegar
• 1 Tbsp brown sugar
• 1 tsp sesame oil
  

Directions

1. Place the pork in a shallow dish. Pour 1/3 of the marinade over the pork and marinate 2-3 hours. Reserve the rest of the marinade for use later.
   
2. Heat a large saute pan over medium-high heat. Add oil to pan and cook pork 3 minutes. Add onions to pan and continue cooking until pork is no longer pink. Be careful not to overcook it!
   
3. In a large bowl, combined sliced pork, cucumber, onions, cilantro, mint and lettuce. Add dressing to taste, and toss well. Sprinkle with chopped peanuts and serve immediately.