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Tuscan Pork and Bean Salad

 
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Times:

10 minutes prep, 0 minutes cook
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Ingredients:

2 cooked pork chops, cut into 1/2-inch cubes *
1 10-oz package Mediterranean greens, (such as escarole, endive, radicchio)
1 15-oz can cannellini beans, OR Great Northern beans, rinsed and drained
1 4-oz jar Pimiento strips
2 tomatoes, cubed
1 14-oz can artichoke hearts, drained and quartered
1/4 cup green onion, sliced
1/2 cup Italian dressing
1/4 cup Parmesan cheese, grated
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Cooking Directions:

In shallow serving bowl toss together all ingredients, except for the parmesan cheese, with dressing. Portion onto individual serving plates; top each serving with 1 tablespoon cheese.

Serves 4.

* Use the leftovers from Balsamic Pork Chops.

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Serving Suggestions:

Simple Balsamic Pork Chops get transformed into a Tuscan salad and give whole new meaning to "pork and beans." Serve this entree salad with wedges of fresh focaccia bread.

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Nutrition:

Calories: 254 calories
Protein: 21 grams
Fat: 7 grams
Sodium: 980 milligrams
Cholesterol: 35 milligrams
Saturated Fat: 1 grams
Carbohydrates: 31 grams
Random Safety Tip:
If using a microwave to thaw your pork, cook immediately after thawing.

 
 
 
 
 
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Buying/Handling/Storing Tip:

Cutlets also may come from the leg or from a tenderloin that has been sliced crosswise and flattened. Supermarkets may label thin slices of cutlet as scaloppini.


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

Traditional cutlets are great for quick meals and casual dining. They may be prepared to stand alone as a dinner entrée or may be used in sandwiches. Cutlets are best when quickly cooked, either by sautéing or grilling.


More Butcher Tips
About the Cut

A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.


Learn About the Pork Cuts
Cooking Method:

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