Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Tuscan Pork and Bean Salad




Source of Recipe


Internet


List of Ingredients




2 cooked Balsamic Pork Chops, cut into 1-inch cubes
1 15-1/2-ounce can cannellini or Great Northern Beans, rinsed and drained
2 ripe tomatoes, cubed
1/4 cup sliced green onion
1/4 cup grated Parmesan cheese
1 10-ounce package Mediterranean greens (such as escarole, endive, radicchio)
1 4-ounce jar pimiento strips
1 14-ounce can artichoke hearts, drained and quartered
1/2 cup Italian dressing

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


Recipe