Summer Pork and Vegetable Garden Salad
Pork
Description
Although this salad dinner is good all year, it’s best with garden-fresh vegetables during summer months. Serve with warm dinner rolls and fresh fruit.
Ingredients
- 3 boneless pork chops (cut into 1/2-inch cubes)
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1/2 pound fresh green beans (trimmed and cut into 1/2-inch lengths)
- 10 red potato (small, quartered)
- 1 summer squash (medium, OR zucchini, thinly sliced)
- 8 cherry tomatoes (halved)
- 3/4 cup italian salad dressing
- 2 teaspoons vegetable oil
- 6 cups iceberg lettuce (shredded)
Directions
- 1In medium self-sealing bag combine pork cubes, soy sauce and water; seal bag and set aside. Cover potatoes with water in saucepan; bring to boil and simmer for 12-15 minutes until potatoes are just tender, adding green beans to simmering water during last 5-7 minutes. Drain; place in large bowl with squash and tomatoes. Pour dressing over vegetables; toss lightly.
- 2Drain pork cubes, discarding marinade. In large skillet heat oil over medium-high heat; stir-fry pork for 4-5 minutes or until nicely browned. Remove from heat. Arrange shredded lettuce on individual plates. Spoon vegetable mixture over lettuce, top with pork cubes.
NutritionView more
PER SERVING *
| Calories500Calories from Fat130 |
| % DAILY VALUE* |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol |
| Sodium1210mg50% |
| Potassium2410mg69% |
| Protein12g24% |
| Calories from Fat130 |
| % DAILY VALUE* |
| Total Carbohydrate84g28% |
| Dietary Fiber12g48% |
| Sugars13g26% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* 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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