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Description
Although this salad dinner is good all year, it’s best with garden-fresh vegetables during summer months. Serve with warm dinner rolls and fresh fruit.
Ingredients
US|METRIC
4 SERVINGS
- 3 boneless pork chops (cut into 1/2-inch cubes)
- 2 Tbsp. soy sauce
- 1 Tbsp. water
- 1/2 lb. fresh green beans (trimmed and cut into 1/2-inch lengths)
- 10 red new potatoes (small, quartered)
- 1 summer squash (medium, OR zucchini, thinly sliced)
- 8 cherry tomatoes (halved)
- 3/4 cup Italian dressing
- 2 tsp. vegetable oil
- 6 cups iceberg lettuce (shredded)
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Directions
- In medium self-sealing bag combine pork cubes, soy sauce and water; seal bag and set aside. Cover potatoes with water in saucepan; bring to boil and simmer for 12-15 minutes until potatoes are just tender, adding green beans to simmering water during last 5-7 minutes. Drain; place in large bowl with squash and tomatoes. Pour dressing over vegetables; toss lightly.
- Drain pork cubes, discarding marinade. In large skillet heat oil over medium-high heat; stir-fry pork for 4-5 minutes or until nicely browned. Remove from heat. Arrange shredded lettuce on individual plates. Spoon vegetable mixture over lettuce, top with pork cubes.
NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat4.5g23% |
| Trans Fat0g |
| Cholesterol95mg32% |
| Sodium1280mg53% |
| Potassium2930mg84% |
| Protein42g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber12g48% |
| Sugars13g |
| Vitamin A25% |
| Vitamin C100% |
| Calcium10% |
| Iron40% |
* 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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