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20 minutes
Prep: 10 minutes
Cook: 10 minutes
107 calories per serving view nutrition facts
4 servings
suggest servings
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| The salad | |||
| 2 | cups | mixed greens | |
| 8 | slices | pork loin | cooked, at room temperature |
| 1 | Red | sweet bell pepper | seeded and, cut into thick slices |
| The vinaigrette | |||
| 2 | tablespoons | dijon mustard | |
| 1 1/2 | teaspoons | soy sauce | |
| 1 | tablespoon | lemon juice | fresh |
| 1 | tablespoon | wine vinegar | |
| 3 1/2 | tablespoons | olive oil | |
| 1 | x | red pepper flakes | to taste |
You can add all sorts of food you might happen to find in the refrigerator to fill this salad out - hard-boiled egg wedges, anchovy filets, black olives, red grapes, celery sticks, or cooked vegetables.
Serve with warm toast triangles.
1. Assemble the salad: Arrange the greens in the center of the plate and surround with the pork and pepper slices 2. Prepare the vinaigrette: In a small bowl, mix the mustard with Whisk in the olive oil and season with pepper.
Drizzle over the pork and greens.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 0% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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