Grilled Pork and Vegetable Chopped Salad

Name: Grilled Pork and Vegetable Chopped Salad
Total time: 1200 s
Yield: 4 servings
Ingredients: 2 pork loin chops Perfect Grilled; 2 bell pepper red, yellow or orange or mixed seeded and halved; 2 zucchini sliced in half lengthwise; 1 cup grape tomatoes placed on pre-soaked wooden skewers or in a grill basket; 2 cups red leaf lettuce chopped; 1 tablespoon dijon style mustard; 1 lemon approximately 4 tablespoons; 1/4 cup olive oil; 2 teaspoons thyme leaves fresh; 1 scallions chopped; salt; pepper

Pork

12Ingredients

310Calories

20Minutes

Ingredients

servings:

2 pork loin chops (Perfect Grilled)
2 bell pepper (red, yellow or orange or mixed seeded and halved)
2 zucchini (sliced in half lengthwise)
1 cup grape tomatoes (placed on pre-soaked wooden skewers or in a grill basket)
2 cups red leaf lettuce (chopped)
1 tablespoon dijon (style mustard)
1 lemon (approximately 4 tablespoons)
1/4 cup olive oil
2 teaspoons thyme leaves (fresh)
1 scallions (chopped)
salt
pepper

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Directions

1In a small bowl, whisk the Dijon mustard with the lemon juice. Drizzle in the olive oil, whisking, creating an emulsion. Add thyme, scallion and salt and pepper. Set aside.
2With the grill on medium-high heat, brush peppers, zucchini and tomatoes with vegetable oil. Grill the vegetables until tender – approximately 3 minutes per side for the peppers and zucchini; 1 minute per side for the tomatoes.
3While the vegetables are cooking, slice the pork chops in to 1-inch slices.
4Remove vegetables from grill. Place peppers in a bowl, cover with plastic wrap and let sit for 10 minutes. Remove the skin from the peppers, and chop both peppers and zucchini in to bite-sized pieces. Toss perfectly grilled pork chops with the grilled vegetables, lettuce and vinaigrette. Best when served while vegetables and pork are still warm.

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