Garden Fresh Italian Salad

Use up your leftover grilled pork in this summer fresh garden salad with homemade Italian dressing.

Pork ribs
 

Cut: Leftover Pork
Prep Time: 10 minutes

Cook Time:
Number of Servings: 4

 

Ingredient

  • 4 grilled pork chops (any cut), leftover

Dressing:

  • 6 Tbsp (90 mL) canola oil

  • 2 Tbsp (30 mL) white wine vinegar

  • 1 Tbsp (15 mL) fresh lemon juice

  • 2 Tbsp (20 mL) chopped Italian parsley leaves

  • 1 Tbsp (15 mL) chopped fresh basil leaves

  • 2 cloves garlic, minced

  • 1/4 tsp (1 mL) dried crushed red pepper flakes

  • 1/4 tsp (1 mL) dried oregano

  • 1/2 tsp (2 mL) sugar

  • 1/4 tsp (1 mL) sea salt

  • 1/4 tsp (1 mL) black pepper

Salad:

  • 1 English cucumber, sliced

  • 2 cups (500 mL) multi-coloured cherry tomatoes, halved

  • 2 cups (500 mL) sugar snap peas

  • 1/4 cup (60 mL) red onion, sliced

  • 1 orange bell pepper, julienned

  • 1/2 cup (125 mL) radishes, sliced

Directions

  1. In a mason jar combine canola oil, vinegar,lemon juice, parsley, basil, garlic, red pepper flakes, oregano,sugar, sea salt and pepper. Cover with lid and shake until well combined and emulsified.

  2. To assemble salad: In a large bowl combine, cucumber, tomatoes, peas, red onion, bell pepper and radishes. Toss with dressing. Serve with leftover pork.

Nutritional Analysis

 

YIELD:

4 servings.
 

SERVING SIZE:

1 3/4 cups (425 mL) per servings.

Per Serving
Calories 400
Total Fat 25 g
Saturated Fat 3 g
Cholesterol 70 mg
Carbohydrates 16 g
Fiber 4 g
Sugars 7 g
Protein 29 g
Sodium 610 mg
Potassium 909 mg
 

Source: SaskPork

 
 
Lunch, SaladsDorothy Method: Grill and Broil, Cut: Chops & Cutlets