Although this salad dinner
is good all year, it’s best with garden-fresh vegetables
during summer months. Serve with warm dinner rolls and fresh
fruit.
Summer Pork
and Vegetable Garden Salad
- 3 boneless pork chops,
cut into 1/2-inch cubes
2 tablespoons soy sauce
1 tablespoon water
1/2 pound fresh green beans, trimmed and cut into 1/2-inch lengths
10 small red new potatoes, quartered
1 medium summer squash, thinly sliced
8 cherry tomatoes, halved
3/4 cup Italian dressing
2 teaspoons vegetable oil
6 cups shredded iceberg lettuce
- In medium self-sealing
bag combine pork cubes, soy sauce and water; seal bag and set
aside.
- Cover potatoes with water
in saucepan; bring to boil and simmer for 12 to 15 minutes until
potatoes are just tender, adding green beans to simmering water
during last 5 to 7 minutes. Drain; place in large bowl with squash
and tomatoes. Pour dressing over vegetables; toss lightly.
- Drain pork cubes, discarding
marinade.
- In large skillet heat
oil over medium-high heat; stir-fry pork for 4 to 5 minutes or
until nicely browned. Remove from heat.
- Arrange shredded lettuce
on individual plates. Spoon vegetable mixture over lettuce, top
with pork cubes.
Makes 4 servings.
Wine suggestion: Serve
with a chilled Sauvignon Blanc or Chenin Blanc.
Nutrition Facts
Calories 290 calories
Protein 22 grams
Fat 11 grams
Sodium 320 milligrams
Cholesterol 50 milligrams
Saturated Fat 1 grams
Carbohydrates 26 grams
Fiber 7 grams
Recipe provided courtesy of Pork, The Other White
Meat.
