Summer Pork and Vegetable Garden Salad Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Summer Pork and Vegetable Garden Salad

Read Directions
Add to Meal Planner
Summer Pork and Vegetable Garden Salad

Add to Meal Planner


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 Tbsp. soy sauce
  • 1 Tbsp. water
  • 1/2 lb. 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 tsp. vegetable oil
  • 6 cups iceberg lettuce (shredded)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    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.
    Discover more recipes from Pork