A quick and tasty entree salad. Serve with
garlic breadsticks and tall glasses of iced green tea.
Mediterranean Pork and Greens
Salad
1 pound boneless pork chops, cut into
strips
1 tablespoon olive oil
Salt and pepper, to taste
8 ounces sliced mushrooms
1/2 cup Italian dressing
6 cups mixed salad greens
1 (6-ounce) jar artichoke hearts, drained, quartered
1 red bell pepper, seeded, julienned
1/2 cup sliced basil leaves
Heat olive oil in large nonstick skillet
over medium-high heat and saute pork until lightly browned. Season
pork with salt and pepper; remove and keep warm.
Add mushrooms to pan and saute in 2 tablespoons
of Italian dressing. Cook mushrooms over medium-high heat, stirring
occasionally, until mushrooms give up their liquid, liquid evaporates
and mushrooms are lightly browned, about 6 to 8 minutes.
In large salad bowl, toss greens, artichoke
hearts, red pepper and basil. Add mushrooms and remaining dressing.
Toss lightly to coat evenly.
Mound an equal portion of greens on each
of four plates. Top each with an equal amount of pork.
