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Course

Preparation

Diets

DIY

Source: Nancy Hughes | Category: Entrees, Salads, Grilling, Heart-Smart

Mesquite Pork “Row” Salad

Row salads make a lovely presentation for a buffet table or for easy alfresco dining with guests. Instead of pork and asparagus, try using boneless chicken breast and thin green beans. Versatile canola oil does double-duty, on the grill and in the vinaigrette.

Mesquite Pork “Row” Salad

Ingredients

  • 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
4 (4-oz.) lean boneless pork chops6 oz. asparagus spears, ends trimmed1 Tbsp canola oil2 tsp smoked paprika1/2 tsp ground cumin1 (4.5-oz.) pkg. shredded green leaf lettuce (or 5 cups shredded romaine)2 oz. shredded reduced-fat sharp cheddar cheese1/4 cup white balsamic vinegar2 Tbsp canola oil2 Tbsp honey1/2 tsp salt1/4 tsp dried pepper flakes1/4 cup diced red onion

Instructions

  • 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.

Yield

4 servings

serving size

2 1/2 cups (625 mL) salad and 2 Tbsp (30 mL) dressing

nutritional analysis

per serving

Calories350
Total Fat17 g
Saturated Fat3.5 g
Cholesterol75 mg
Carbohydrates16 g
Fiber2 g
Sugars12 g
Protein32 g
Sodium530 mg
Potassium640 mg

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