Review: Pork and Pepper Salad

iVillage Member
Registered: 01-03-2006
Review: Pork and Pepper Salad
Tue, 06-15-2004 - 8:35am
I made this recipe from the new cookbook last night. It was REALLY good, though I do have a few adjustments/short-cuts to recommend and I wouldn't really call it a salad. I'll post the recipe here for those who don't have the book.

PORK AND PEPPER SALAD WITH BALSAMIC VINEGAR

INGREDIENTS:

1 each; red, yellow, green bell pepper roasted and cut into strips.

(I used a frozen mixture of the three peppers, and roasted them in the oven just until they started to brown on the edges.)

1/2 pound pork tenderloin broiled for 10 minutes, turning once, until temperature reaches 155 degrees and juices run clear, then let stand 10 minutes and cut into thin slices.

(I used boneless pork chops - pan seared until done and then sliced.)

1 medium red onion, sliced.

2 cups red or green cabbage thinly sliced

2 ribs celery, thinly sliced

1 T olive oil

1/2 tsp salt

1/8 tsp pepper

1/4 cup sugar-free balsamic vinaigrette dressing

1/4 cup shredded lf muenster or mozzarella cheese

ADDITIONAL DIRECTIONS:

Warm oil in a medium skillet. Add onion, cabbage, celery, salt and pepper. Cook, stirring frequently for 10 minutes, or until tender. Add roasted peppers. Serve cabbage mixture topped with balsamic vinaigrette, sliced pork and shredded cheese.

YUMMY!!

Karen :)

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