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Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb. pork loin (cooked)
- 1/2 cup carrots (diagonally sliced)
- 8 oz. fettuccine (spinach)
- 1 small onion (sliced and separated into rings)
- 1/4 cup tarragon vinegar
- 2 Tbsp. vegetable oil
- 1/8 tsp. dried tarragon (crushed)
- 1/8 tsp. dried basil (crushed)
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Directions
- Cut pork into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10-12 minutes or until crisp-tender. Cook fettuccine according to package directions. Rinse well with hot water. In a large bowl combine pork, carrots, fettucine and onion.
- For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettuccine mixture. Toss gently to coat. Chill 2-4 hours. Toss again before serving.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat4g20% |
| Trans Fat0g |
| Cholesterol55mg18% |
| Sodium55mg2% |
| Potassium470mg13% |
| Protein25g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A45% |
| Vitamin C4% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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