Grilled Pork and Mushroom Salad
Source of Recipe
Internet
List of 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
Recipe
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 150 degrees F when inserted in center of chops, 12 to 15 minutes, brushing occasionally with reserved dressing. Grill mushrooms for five minutes, basting with dressing. Cut chops into 1-inch cubes. Slice mushrooms into thick strips.
3. Toss salad greens with vinaigrette. Divide salad among four serving plates; top with pork and mushrooms.
Servings: 4
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