Summer Pork and Vegetable Garden Salad

Name: Summer Pork and Vegetable Garden Salad
Total time: 1800 s
Yield: 4 servings
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 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

Pork

10Ingredients

┅Calories

30Minutes

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

servings:

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)

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Directions

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.
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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