Mesquite Pork “Row” Salad
- 4 (4-oz./120 g) lean boneless pork chops
- 6 oz. asparagus spears, ends trimmed 170 g
- 1 Tbsp canola oil 15 mL
- 2 tsp smoked paprika 10 mL
- 1/2 tsp ground cumin 2 mL
- 1 (4.5-oz./128 g) pkg. shredded green leaf lettuce (or 5 cups (1.25 L) shredded romaine)
- 2 oz. shredded reduced-fat sharp cheddar cheese 60 g
- 1/4 cup white balsamic vinegar 60 mL
- 2 Tbsp canola oil 30 mL
- 2 Tbsp honey 30 mL
- 1/2 tsp salt 2 mL
- 1/4 tsp dried pepper flakes 1 mL
- 1/4 cup diced red onion 1 mL
- 1. Heat a grill or grill pan over medium-high heat.
- 2. Brush both sides of the pork and asparagus with 1 Tbsp (15 mL) canola oil. Sprinkle both sides of pork with paprika and cumin. Grill pork 4 minutes, turn; add asparagus to the grill and cook 4 minutes or until internal temperature of pork reaches 145 °F (63 °C). Remove from heat and set aside to cool before cutting pork into 1/2-inch (1.25 cm) cubes.
- 3. Arrange lettuce on bottom of a platter, top with “rows” of pork, asparagus spears and cheese.
- 4. Whisk together vinegar, 2 Tbsp (30 mL) canola oil, honey, salt and pepper flakes in a small bowl. Drizzle evenly over all and sprinkle with onions.
2 1/2 cups (625 mL) salad and 2 Tbsp (30 mL) dressing
|Total Fat||17 g|
|Saturated Fat||3.5 g|
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