Grilled Pork Loin, Yellow Squash & Green Onions atop Arugala Salad

This dinner is simple, filling, but not too heavy. A perfect summer dinner. It is summer most of the year here in Santa Barbara, so we have different versions of this meal regularly. Since the BBQ is my husbands domain, my instructions are a little vague. But if anyone knows how to grill, they can make a version of this dinner.

Ingredients

1 Pork Loin, marinated
1 Yellow (crook-neck) squash
1 bunch Green Onions
4 tbsp olive oil 
1 tsp sesame oil
3 hand-fulls of Arugula
1 Endive, sliced bite-sized
1/2 Bell Pepper, sliced bite-sized
10 cherry-seized heirloom tomatoes, quartered
Balsamic Vinegar
Salad Dressing, Salt & Pepper

Preparation

1. Fire up the coals in the BBQ.

2. Prep the grilled food. Green onions: Rinse and cut the roots off the green onions. Brush a mixture of oil (2tbsp olive oil plus 1tsp sesame oil) over the green onions. Yellow Squash: Slice the squash into 1/3inch plank slices. Brush with olive oil, drizzle over some balsamic vinegar, and grind some salt and pepper over the squash. Pork Loin: I purchased the pork prepped and marinated from Trader Joes, so simply read the package instructions for cooking time and temperature.

3. Prep the salad. Place arugula on plates and top with endives, bell pepper, and tomatoes.

4. Grill the pork loin, squash, and onions however you like.

5. Slice the pork and top your salad with all the grilled goodness!

We always have to have some crusty bread when we have salad for dinner. Tonight we bought a par-baked baguette and grilled it to serve with dinner. This is such an easy, colorful, satisfying dinner.