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ravs2k6
05-16-2006, 01:02 AM
Grilled Portobello mushrooms take on a hearty, meaty flavor that works beautifully with pork and a light balsamic vinaigrette in this main-dish salad.
Vinaigrette
Ingredients:
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh basil or 2 teaspoons dried
1/4 teaspoon salt
1/8 teaspoon pepper Salad
Ingredients:
4 (3/4-inch-thick) boneless pork chops (1 1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces Portobello mushrooms or extra-large white mushrooms
10 ounces salad greens

Directions:
1. For the vinaigrette: In a small bowl, whisk vinaigrette ingredients together until well combined. Reserve 1/4 cup dressing for basting pork and mushrooms.
2. For the salad: Heat grill or broiler to medium-high. Sprinkle pork chops with the salt and pepper. Grill or broil until an instant-read meat thermometer registers 150 degrees F when inserted in center of chops, 12 to 15 minutes, brushing occasionally with reserved dressing. Grill mushrooms for five minutes, basting with dressing. Cut chops into 1-inch cubes. Slice mushrooms into thick strips.
3. Toss salad greens with vinaigrette. Divide salad among four serving plates; top with pork and mushrooms.
Servings: 4
Yield: about 5 cups greens
Prep time: 15 minutes
Bake/Cook time: 20 minutes Per serving: 8g carbohydrates (http://sheknows.com/about/look/4682.htm#); 2.5g fiber (5.5g net carbs); 35g protein (http://sheknows.com/about/look/4682.htm#); 31g fat; 448 calories