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Balsamic Pork And Berry Salad
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- #71818
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cups sliced fresh strawberries
6 cups torn romaine lettuce
1/2 cup thinly sliced celery
1 teaspoon snipped fresh chives
8 ounces pork tenderloin
non-stick cooking spray
1 teaspoon olive oil or salad oil
2 cloves garlic, minced
1/4 cup honey
1/4 cup balsamic vinegar
1/4 teaspoon black pepper
2 tablespoons chopped pecans or walnuts, toasted
directions
In a large mixing bowl toss together romaine, strawberries, celery, and chives. Set aside.
Trim any fat from pork. Cut into 1/4 inch thick slices. Coat an unheated large skillet with nonstick cooking spray.
Preheat over medium high heat. Add half of the pork and cook for 3-4 minutes or until pork is thoroughly cooked, turning once. Repeat with remaining pork. Remove all pork from skillet. Cover to keep warm.
For dressing, add oil to skillet. Add garlic; cook and stir for 15 seconds. Stir in honey, vinegar, and pepper. Cook and stir until heated through.
Place romaine mixture on individual plates. Top with the pork. Drizzle dressing over. Sprinkle with pecans or walnuts. Serve immediately.
added by
recipefun
nutrition data
246 calories, 7 grams fat, 34 grams carbohydrates, 19 grams protein per serving. This recipe is low in sodium.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
June 8, 2015
really good but I replaced the celery & chives with apple chunks.