Mediterranean Pork and Greens Salad
A quick and tasty pork entrée salad with terrific Mediterranean flavor. Serve with garlic breadsticks and tall glasses of iced green tea.
1 pound boneless pork chops, cut into strips
1 tablespoon olive oil
Salt and ground black pepper, to taste
8 ounces sliced mushrooms
1/2 cup your favorite 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.