Post by cuteascountry_Shortcake on Jun 24, 2005 17:13:12 GMT -6
Please don't be intimidated by the long list of ingredients - it is relatively simple to make. It is a wonderful meal on hot and muggy summer evenings.
SOUTHWESTERN PORK SALAD
3 boneless pork chops, cut into 1/2 inch cubes (about 1 1/2 to 2 cups)
2-1/2 Tblsp. olive oil
2 Tblsp. white wine vinegar
2 Tblsp. honey
1 Tblsp. lime juice
1/4 tsp. crushed red pepper
Dash salt
2 cups torn greens (I use spinach)
1 can black beans, rinsed and drained well
1 cup chopped tomatoes
1 medium red or yellow bell pepper, chopped
1/4 cup chopped red onion
In a small bowl combine 2 Tblsp. oil, vinegar, honey, lime juice, crushed red pepper and salt; set aside.
Toss together the greens, beans, tomatoes, bell pepper and onion; set aside.
Heat the remaining 1/2 Tblsp. oil over medium-high heat; cook and stir pork cubes for 8 or 9 minutes, until cooked through and browned.
Remove from skillet and add to dressing; toss to coat. Add to vegetable mixture and toss lightly.
Serve with sour cream and tortilla chips.
Makes 4 servings.
Submitted by Julia in GA
Printed in Nancy's Kitchen Newsletter 6/23/05
SOUTHWESTERN PORK SALAD
3 boneless pork chops, cut into 1/2 inch cubes (about 1 1/2 to 2 cups)
2-1/2 Tblsp. olive oil
2 Tblsp. white wine vinegar
2 Tblsp. honey
1 Tblsp. lime juice
1/4 tsp. crushed red pepper
Dash salt
2 cups torn greens (I use spinach)
1 can black beans, rinsed and drained well
1 cup chopped tomatoes
1 medium red or yellow bell pepper, chopped
1/4 cup chopped red onion
In a small bowl combine 2 Tblsp. oil, vinegar, honey, lime juice, crushed red pepper and salt; set aside.
Toss together the greens, beans, tomatoes, bell pepper and onion; set aside.
Heat the remaining 1/2 Tblsp. oil over medium-high heat; cook and stir pork cubes for 8 or 9 minutes, until cooked through and browned.
Remove from skillet and add to dressing; toss to coat. Add to vegetable mixture and toss lightly.
Serve with sour cream and tortilla chips.
Makes 4 servings.
Submitted by Julia in GA
Printed in Nancy's Kitchen Newsletter 6/23/05