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