Grilled Pork Salad with Sweet Soy and Orange Dressing

Grilled Pork Salad with Sweet Soy and Orange Dressing Recipe
Oxmoor House

Be sure to grate the rind from the oranges before you peel and section them for the salad. You'll use the rind in the dressing and the sections in the salad.

Yield:

4 servings (serving size: 1 1/2 cups cabbage, 3 ounces pork, 1/2 orange, 2 tablespoons green onions, about 1 1/2 tablespoons dressing, and 1 tablespoon almonds)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 8 Minutes
Other: 3 Minutes

Nutritional Information

Calories 299
Caloriesfromfat 0.0 %
Fat 16.5 g
Satfat 3.7 g
Monofat 8.8 g
Polyfat 3 g
Protein 19.6 g
Carbohydrate 18.7 g
Fiber 3 g
Cholesterol 44 mg
Iron 1.3 mg
Sodium 876 mg
Calcium 133 mg

Ingredients

3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon coarsely ground black pepper
Cooking spray
6 cups thinly sliced napa (Chinese) cabbage
1/2 cup chopped green onions
1/4 cup sliced almonds, toasted

Preparation

1. Prepare grill.

2. Prepare Sweet Soy and Orange Dressing. Reserve 1/4 cup dressing; set remaining dressing aside.

3. Sprinkle both sides of pork with pepper. Place pork on a grill rack coated with cooking spray. Cook 4 minutes on each side, basting with reserved 1/4 cup dressing. Cover and let pork stand 3 minutes; cut into thin slices.

4. Divide cabbage evenly among 4 plates. Top evenly with pork slices, orange sections (reserved from Sweet Soy and Orange Dressing), and green onions. Drizzle salads evenly with remaining dressing, and sprinkle evenly with almonds.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note