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    Grilled Pork & Mushroom Salad View Edit

    Servings: Not specified

    Directions

    1. For the vinaigrette: In a small bowl, whisk vinaigrette ingredients together until well combined. Reserve 1/4 cup dressing for basting pork and mushrooms. 2. For the salad: Heat grill or broiler to medium-high. Sprinkle pork chops with the salt and pepper. Grill or broil until an instant-read meat thermometer registers 150F when inserted in center of chops, 12 to 15 minutes, brushing occasionally with reserved dressing. Grill mushrooms for 5 minutes, basting with dressing. Cut chops into 1-inch cubes. Slice mushrooms into thick strips. 3. Toss salad greens with vinaigrette. Divide salad among 4 serving plates; top with pork and mushrooms. Grilled portobello mushrooms take on a hearty, meaty flavor that works beautifully with pork and a light balsamic vinaigrette in this main-dish salad.

    Ingredients
    • VINAIGRETTE:
    • 1/3 cup extra virgin olive oil
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons finely chopped fresh basil or 2 teaspoons dried
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • SALAD:
    • 4 (3/4-inch-thick) boneless pork chops (1 1/2 pounds)
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 8 ounces portobello mushrooms or extra-large white mushrooms
    • 10 ounces salad greens

    Parsed from recipe text (no separate ingredient records).

    Comments

    Net Carbs: 5 grams Total Carbs: 8 grams Fiber: 2 gram Protein: 35 grams Fat: 31 grams Calories: 448 Makes: 4 servings Prep Time: 15 minutes Total Time: 35 minutes

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