Hi...
I made this recipe a few nights ago....it was wonderful! I used boneless pork chops and just cut them into cubes. This is a great summertime meal because you can cook up the pork early in the day if you want to and then just throw it all together just minutes before you are ready to serve it.
Enjoy!
hugs,
peg
Barbecue-Pork Salad Recipe
All it takes is 2 teaspoons of barbecue seasoning to put a tasty, unexpected twist on this simple main-dish salad. Taste of Home Test Kitchen
This recipe is:
Quick
* 4 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1 pork tenderloin (1 pound), cut into 1-inch cubes
* 1 teaspoon barbecue seasoning
* 1/8 teaspoon salt
* 2 teaspoons Crisco
Extra Virgin Olive Oil
* 1 bunch romaine, torn
* 1 cup cherry tomatoes, quartered
* 3/4 cup canned black beans
*
VINAIGRETTE:
* 1/2 cup cider vinegar
* 1/4 cup Crisco Extra Virgin Olive Oil
* 2 green onions, sliced
* 1 teaspoon barbecue seasoning
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
Directions
* Toss pork with barbecue seasoning and salt. In a large skillet, saute pork in oil until no longer pink; set aside.
* In a large bowl, combine the romaine, tomatoes, black beans and pork. In a small bowl, combine vinaigrette ingredients; drizzle over salad and toss to coat. Yield: 4 servings.
Nutrition Facts: 2 cups equals 339 calories, 20 g fat (3 g saturated fat), 63 mg cholesterol, 757 mg sodium, 12 g carbohydrate, 4 g fiber, 27 g protein.
Barbecue-Pork Salad published in Simple & Delicious May 2010, p12
Beth Layman
I made this recipe a few nights ago....it was wonderful! I used boneless pork chops and just cut them into cubes. This is a great summertime meal because you can cook up the pork early in the day if you want to and then just throw it all together just minutes before you are ready to serve it.
Enjoy!
hugs,
peg
Barbecue-Pork Salad Recipe
All it takes is 2 teaspoons of barbecue seasoning to put a tasty, unexpected twist on this simple main-dish salad. Taste of Home Test Kitchen
This recipe is:
Quick
* 4 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1 pork tenderloin (1 pound), cut into 1-inch cubes
* 1 teaspoon barbecue seasoning
* 1/8 teaspoon salt
* 2 teaspoons Crisco
Extra Virgin Olive Oil* 1 bunch romaine, torn
* 1 cup cherry tomatoes, quartered
* 3/4 cup canned black beans
*
VINAIGRETTE:
* 1/2 cup cider vinegar
* 1/4 cup Crisco
Extra Virgin Olive Oil* 2 green onions, sliced
* 1 teaspoon barbecue seasoning
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
Directions
* Toss pork with barbecue seasoning and salt. In a large skillet, saute pork in oil until no longer pink; set aside.
* In a large bowl, combine the romaine, tomatoes, black beans and pork. In a small bowl, combine vinaigrette ingredients; drizzle over salad and toss to coat. Yield: 4 servings.
Nutrition Facts: 2 cups equals 339 calories, 20 g fat (3 g saturated fat), 63 mg cholesterol, 757 mg sodium, 12 g carbohydrate, 4 g fiber, 27 g protein.
Barbecue-Pork Salad published in Simple & Delicious May 2010, p12
Beth Layman