Pork Salad with Basil Vinaigrette

John and I are back from Key West, sick of fried food and a little rounder around the waist. As a result, I expect you’ll be seeing a lot of salad recipes in the near future…

This was good because I managed to put it together with relatively few fresh ingredients on hand. Plus it’s the first lettuce from my garden!

For salad

lettuce – I used at least 3 cups, a mix of arugula, green leaf and romaine

1 cup chickpeas, canned

1 cup or so grape tomatoes, halved and salted

about 1/2 cup frozen green beans, thawed

about 1/2 cup frozen corn, defrosted

About 8 oz pork tenderloin (or 2 bone-in pork chops, meat cut off bone and fat trimmed)

jerk seasoning

salt and pepper

cooking spray

For Basil Vinaigrette

a few basil leaves, chopped

olive oil (about 3:1 oil to acid ratio)

1/2 a lemon, juiced

splash champagne vinegar

a little shaved parmesan

salt and pepper

Mix together dressing ingredients and set aside.

Heat cast iron skillet. Season pork with jerk seasoning, salt and pepper. Spray with cooking spray and cook to 145 internal temp. Let rest. Slice thinly.

Prepare remaining salad ingredients.

Divide salad into 3 bowls. Toss salad with 2 tsp dressing. Serve with 1/3 pork on top.

Calories: 400 WW Points: About 6


1 Comment

Filed under pork dishes, salads, WW-friendly

One response to “Pork Salad with Basil Vinaigrette

  1. Pingback: Recipe Variation: Salmon Salad “Nicoise” | Missy's Recipes

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