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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups pork loin roast (cooked, cut julienne, about 12 ounces)
- 4 Tbsp. olive oil
- 4 Tbsp. red wine vinegar
- 1/4 tsp. salt
- freshly ground black pepper (to taste)
- 2 Tbsp. chives (finely chopped)
- 2 Tbsp. parsley (finely chopped)
- 8 red new potatoes (small, cooked)
- 1 lb. green beans (steamed)
- 2 tomatoes (large, cut into eighths)
- 2 eggs (hard cooked, peeled and quartered)
- 10 anchovy fillets
- 1/2 cup black olives (pitted)
- 1 Tbsp. capers (drained)
- butter lettuce (torn)
- watercress
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Directions
- In a jar with tight lid, shake together oil, vinegar, salt and pepper, chives and parlsey. Quarter potatoes, coat lightly with 2 tablespoons dressing and chill 1-2 hours. Dress beans with 2 tablespoons dressing, chill. On large platter, arrange potatoes and beans, tomatoes, lettuce. Top with pork, garnish with anchovies, olives, capers and watercress. Drizzle remaining dressing over all.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium450mg19% |
| Potassium2140mg61% |
| Protein16g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber12g48% |
| Sugars9g |
| Vitamin A50% |
| Vitamin C110% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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