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.



by 3  people


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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   
    cucumber, peeled, seeded and cut into 1/4-inch-thick slices
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    1   cup 
    bean sprouts
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    1   
    sweet red pepper, cored, seeded and thinly sliced
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    3   
    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.
Dressing:

1.
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.
Salad:

1.
Brush both sides of chops with soy sauce.
2.
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.
3.
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: cal. (kcal) 397, Fat, total (g) 27, chol. (mg) 58, sat. fat (g) 5, carb. (g) 12, fiber (g) 3, pro. (g) 28, sodium (mg) 810, Percent Daily Values are based on a 2,000 calorie diet
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