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Description
Perfect entree salad for a summer luncheon or picnic. Serve with breadsticks and fresh plums.
Ingredients
US|METRIC
6 SERVINGS
- 1 lb. pork loin roast (cooked, cut into julienne pieces, 1/2x1/2x2-inch)
- 6 oz. spiral shaped pasta (cooked and drained)
- 1 red bell pepper (sliced julienne)
- 1 green bell pepper (sliced julienne)
- 1 1/2 cups broccoli florets (cooked)
- 12 oz. water chestnuts (2 cans, sliced)
- 1/2 cup green onion (sliced)
- 3 Tbsp. soy sauce
- 1 tsp. fresh ginger root (grated)
- 2 cloves garlic (minced)
- 4 tsp. sesame oil
- 3 Tbsp. rice wine vinegar
- 1 1/2 tsp. brown sugar
- 1 Tbsp. sesame seeds (for garnish)
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Directions
- In a large shallow serving bowl, toss together pork, pasta and vegetables. Stir together all sauce ingredients in a small bowl; pour over pasta and toss to coat all ingredients. Garnish with sesame seed.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium500mg21% |
| Potassium720mg21% |
| Protein20g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C140% |
| Calcium6% |
| Iron10% |
* 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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