Tuscan Pork and Bean Salad
Leftover pork is transformed into a Tuscan entrée salad, giving a whole new meaning to pork and beans. Serve this salad with wedges of fresh focaccia bread.
2 cooked Balsamic Pork Chops, cut into 1/2-inch cubes
1 (10-ounce) package Mediterranean greens (such as escarole, endive, radicchio)
1 (15.5-ounce) can cannellini or Great Northern beans, rinsed and drained
1 (4-ounce) jar pimiento strips
2 ripe tomatoes, cubed
1 (14-ounce) can artichoke hearts, drained and quartered
1/4 cup sliced green onion
1/2 cup Italian dressing
1/4 cup freshly grated Parmesan cheese
- In shallow serving bowl toss together all ingredients, except for the Parmesan cheese, with dressing.
- Portion onto individual serving plates; top each serving with 1 tablespoon cheese.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.