Pork and Grilled Vegetable Salad

Pork and Grilled Vegetable Salad Recipe
Randy Mayor; Jan Gautro

Yield:

4 servings (serving size: 1 3/4 cups salad and 1 bread slice)

Recipe from

Nutritional 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

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 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

Preparation

Prepare grill.

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.

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.

Note:

David Bonom,

September 2004
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