Thai Salad With Pork
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:
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1/3 cup smooth peanut butter
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1/3 cup vegetable oil
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2 tablespoons fresh lemon juice
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2 tablespoons soy sauce
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1/2 teaspoon red-pepper flakes
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1/4 teaspoon garlic powder
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1/4 teaspoon ground ginger
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1/4 cup warm water
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Salad:
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6 boneless, thin-cut pork chops (about 1-1/2 pounds total)
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2 tablespoons soy sauce
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1 head iceberg lettuce, shredded
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1 large cucumber, peeled, seeded and cut into 1/4-inch-thick slices
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1 cup bean sprouts
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1 large sweet red pepper, cored, seeded and thinly sliced
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3 large scallions, trimmed and thinly sliced
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1 can (2.8 ounces) fried onions (optional)
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
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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