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Pork and Grilled Vegetable Salad (make with Simply Roasted Pork)

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Old 01-04-2005, 05:24 PM   #1
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Join Date: Apr 2004
Location: Upstate NY
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Talking Pork and Grilled Vegetable Salad (make with Simply Roasted Pork)

Pork and Grilled Vegetable Salad
From Cooking Light

Make this dish using leftover pork from the Simply Roasted Pork recipe: http://www.3fatchicks.com/forum/show...139#post744139

If you are only eating one serving of starch a day, try this either without the potatoes or without the bread. You can have small, "new" potatoes once a month, according to the GFGCG.

2/3 pound "new" 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 (can change this to a tsp of honey and 2 tsp splenda)
1 teaspoon chopped fresh oregano
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon black pepper

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.

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

CALORIES 310 (25% from fat); FAT 8.5g (satfat 1.7g, monofat 5.1g, polyfat 1.1g); PROTEIN 15g; CARBOHYDRATE 45.1g; FIBER 5.6g; CHOLESTEROL 26mg; IRON 2.6mg; SODIUM 755mg; CALCIUM 73mg;
Cooking Light, SEPTEMBER 2004
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