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Pork and Grilled Vegetable Salad

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 3/4 cups salad and 1 bread slice)

Ingredients

  • 2/3 pound red potatoes, cut into (1/8-inch-thick) slices
  • 1 1/2 tablespoons extravirgin olive oil, divided
  • Cooking spray
  • 1 small zucchini, cut lengthwise into (1/4-inch-thick) slices
  • 1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
  • 1 large red bell pepper, quartered
  • 1 large orange bell pepper, quartered
  • 1 medium red onion, cut into (1/4-inch-thick) slices
  • 4 (1-ounce) slices sourdough bread
  • 1 garlic clove, peeled and halved
  • 1 1/2 cups thinly sliced Simply Roasted Pork (about 8 ounces)
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 310
  • caloriesfromfat 25 %
  • fat 8.5 g
  • satfat 1.7 g
  • monofat 5.1 g
  • polyfat 1.1 g
  • protein 15 g
  • carbohydrate 45.1 g
  • fiber 5.6 g
  • cholesterol 26 mg
  • iron 2.6 mg
  • sodium 755 mg
  • calcium 73 mg

How to Make It

  1. Prepare grill.

  2. Toss potatoes with 1 teaspoon oil. Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place zucchini, squash, bell peppers, and onion on grill rack; cook 3 minutes on each side. Place bread slices on grill rack; grill 1 minute on each side or until well marked. Rub both sides of each bread slice with cut sides of garlic. Coarsely chop zucchini, squash, and bell peppers. Combine vegetables and Simply Roasted Pork in a large bowl, tossing gently.

  3. Combine vinegar and remaining ingredients, stirring with a whisk. Gradually add remaining 3 1/2 teaspoons oil, stirring with a whisk. Drizzle vinegar mixture over vegetable mixture, tossing to coat. Serve bread with salad.