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.


  • 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 new potatoes (small, quartered)
  • 1 summer squash (medium, OR zucchini, thinly sliced)
  • 8 cherry tomatoes (halved)
  • 3/4 cup italian dressing
  • 2 teaspoons vegetable oil
  • 6 cups iceberg lettuce (shredded)


  1. In 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.
  2. Drain 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.
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