Roast Pork Salad with Mango Vinaigrette
Prepare the vinaigrette up to 1 week ahead of serving.
Ingredients
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3 tablespoons mango chutney
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2 tablespoons white wine vinegar or rice wine vinegar
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1 tablespoon Dijon-style mustard or brown mustard
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1 tablespoon olive oil
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1 clove garlic, halved
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1/8 teaspoon pepper
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2 tablelspoons water
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4 cups torn mixed greens
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2 cups torn radicchio or shredded red cabbage
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1 medium mango, peeled, seeded, and sliced, or 2 medium nectarines, sliced
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1/2 pound cooked pork loin, cut into thin strips (1-1/2 cups)
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2 tablespoons snipped chives
Directions
1.
For vinaigrette, combine chutney, vinegar, mustard, olive oil, garlic, pepper, and water in a blender container or food processor bowl. Cover and blend or process until smooth.
2.
Toss together the mixed greens, radicchio or shredded red cabbage, and about half of the vinaigrette in a large bowl until evenly coated.
3.
To serve, divide greens mixture among four salad plates. Arrange some of the mango or nectarine slices and pork atop the greens mixture on each plate. Drizzle each serving with about 1 tablespoon of the remaining vinaigrette. Sprinkle each serving with chives. Makes 4 servings.
Food exchanges
1/2 vegetable, 1 fruit, 2 meat, 1/2 fat.
Nutrition information
Calories 210, Total Fat 9 g, Saturated Fat 2 g, Sodium 349 mg, Carbohydrate 20 g, Fiber 2 g, Protein 13 g. Daily Values: Vitamin A 23%, Vitamin C 34%, Calcium 3%.
Percent Daily Values are based on a 2,000 calorie diet
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