Tuscan Pork and Bean Salad
Simple pork chops get transformed into a beautiful Mediterranean salad that gives a whole new meaning to "pork and beans."
Ingredients
- 2 cooked pork chops, cut into 1/2-inch cubes (use leftovers)
- 1 10 oz package Mediterranean greens, (such as escarole, endive, radicchio)
- 1 15 oz can cannellini beans, or Great Northern beans, rinsed and drained
- 1 4 oz jar pimiento strips
- 2 tomatoes, cubed
- 1 14 oz can artichoke hearts, drained and quartered
- 1/4 cup green onion, sliced
- 1/2 cup Italian dressing
- 1/4 cup Parmesan cheese, grated
Directions
- In shallow serving bowl toss together all ingredients, except for the Parmesan cheese, with dressing. Portion onto individual serving plates; top each serving with 1 tablespoon cheese.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve this entrée salad with wedges of fresh focaccia bread.
Nutrition Facts
Calories 254
Calories from Fat 59 (23%)
(11%)Total Fat 7g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(12%)Cholesterol 35mg
(41%)Sodium 980mg
(61%)Potassium 2140mg
Total Carbohydrate 31g
(74%)Dietary Fiber 18g
Sugars 2g
Sugar Alcohols 0g
(42%)Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.