NY2ATL's LOW CARB RECIPES
GRILLED PORK AND MUSHROOM SALAD
Grilled Pork and Mushroom Salad
4 lean boneless pork chops (about 1 1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces portobello mushrooms or extra-large white mushrooms
10 ounces salad greens
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh basil or 2 teaspoons dried
1/4 teaspoon salt
1/8 teaspoon pepper
Ingredients:
SALAD:4 lean boneless pork chops (about 1 1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces portobello mushrooms or extra-large white mushrooms
10 ounces salad greens
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh basil or 2 teaspoons dried
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
For the vinaigrette:
In a small bowl, whisk vinaigrette ingredients together until well combined. Reserve 1/4 cup dressing for basting pork and mushrooms.
For the salad:
Heat grill or broiler to medium-high. Sprinkle pork chops with the salt and pepper. Grill or broil until an instant-read meat thermometer registers 150F when inserted in center of chops, 12 to 15 minutes, brushing occasionally with reserved dressing.
Grill mushrooms for 5 minutes, basting with dressing.
Cut chops into 1-inch cubes.
Slice mushrooms into thick strips.Toss salad greens with vinaigrette.
Divide salad among 4 serving plates; top with pork and mushrooms.
