Thai Salad With Pork
Recipe from
Family Circle
Grill or broil the boneless pork chops for this Asian-style main-dish salad. Cucumber and iceberg lettuce temper the heat from the spicy peanut dressing.
Ingredients
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Dressing:see savings
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1/3 cupsmooth peanut buttersee savings
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1/3 cupvegetable oilsee savings
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2 tablespoonsfresh lemon juicesee savings
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2 tablespoonssoy saucesee savings
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1/2 teaspoonred-pepper flakessee savings
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1/4 teaspoongarlic powdersee savings
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1/4 teaspoonground gingersee savings
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1/4 cupwarm watersee savings
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Salad:see savings
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6boneless, thin-cut pork chops (about 1-1/2 pounds total)see savings
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2 tablespoonssoy saucesee savings
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1head iceberg lettuce, shreddedsee savings
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1 largecucumber, peeled, seeded and cut into 1/4-inch-thick slicessee savings
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1 cupbean sproutssee savings
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1 largesweet red pepper, cored, seeded and thinly slicedsee savings
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3 largescallions, trimmed and thinly slicedsee savings
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1 can(2.8 ounces) fried onions (optional)see savings
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Directions
1.
Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
2.
Dressing: Whisk together peanut butter, oil, lemon juice, soy sauce, red-pepper flakes, garlic powder and ginger in small bowl until smooth. Slowly whisk in warm water until good dressing consistency. Cover.
3.
Salad: Brush both sides of chops with soy sauce.
4.
Grill or broil chops 4 minutes. Turn over and cook another 3 to 4 minutes or until internal temperature registers 160 degrees F on instant-read thermometer. Set aside; keep warm.
5.
Toss together lettuce, cucumber, sprouts, sweet red pepper and scallions in large bowl. Place on large, deep oval platter. Slice pork very thin; fan out on salad. Top with fried onions, if using. Serve with dressing. Makes 6 servings.
Nutrition information
Per serving: Calories 397, Total Fat 27 g, Saturated Fat 5 g, Cholesterol 58 mg, Sodium 810 mg, Carbohydrate 12 g, Fiber 3 g, Protein 28 g. Percent Daily Values are based on a 2,000 calorie diet.
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