1、Balsamic Pork and Strawberry Salad

  • Makes: 4servings
  • Serving Size: 3 ounces cooked meat and 1 1/2 cups salad each
  • Carb Grams Per Serving: 13
  • Balsamic Pork and Strawberry Salad recipe

    Ingredients

    Method

    Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl whisk together balsamic vinegar and mustard. Set aside 3 tablespoons of the marinade. Pour the remaining marinade over meat. Seal bag, turn to coat meat. Marinate in the refrigerator 15 minutes.
  • Preheat oven to 425 degrees F. Line a shallow roasting pan with foil. Drain meat, discarding marinade. Place meat in the prepared roasting pan. Roast 25 to 30 minutes or until an instant-read thermometer inserted in meat registers 145 degrees F.Remove from oven; let stand 3 minutes.
  • Meanwhile, for salad, in a large bowl whisk together the reserved 3 tablespoons marinade, the oil, salt, and pepper. Add lettuce and strawberries; toss gently to coat.
  • Arrange salad on a serving platter; sprinkle with cheese. Slice meat and arrange on top of salad.

  • https://www.truecookbook.com/recipe/balsamic-pork-and-strawberry-salad-10690/

    2、Asian Pork and Cabbage Salad

  • Makes: 4servings
  • Serving Size: 2 cups each
  • Carb Grams Per Serving: 16
  • Asian Pork and Cabbage Salad recipe

    Ingredients

    Method

    1. For dressing, in a small bowl stir together orange marmalade, soy sauce, vinegar, toasted sesame oil, and garlic. Set aside.
    2. Lightly coat an unheated wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Add pork and cook for 2 minutes. Add sweet pepper and continue to cook about 3 minutes or until pork is no longer pink and sweet pepper is crisp-tender, stirring occasionally. Add one-fourth of the dressing to the pan; stir until well coated. Remove pan from heat.
    3. In a large bowl drizzle remaining dressing over cabbage; toss to coat. On a serving platter layer cabbage, pork mixture, and cucumber. Sprinkle with green onions and almonds. Serve immediately.

    3、Asian Pork and Cabbage Salad

  • Makes: 8servings
  • Serving Size: 1 cup cabbage, 1/2 cup meat-vegetable mixture, and 1/8 of the tortilla strips each
  • Carb Grams Per Serving: 18
  • Asian Pork and Cabbage Salad recipe

    Ingredients

    Method

    1. Preheat oven to 400 degrees F. Cut tortillas into 1/2-inch-wide strips. Arrange tortilla strips in a single layer on a baking sheet. Bake for 8 to 10 minutes or until lightly browned and crisp. Set aside to cool.
    2. In a large skillet cook and stir vegetables in hot oil over medium-high heat for 4 to 5 minutes or until almost tender. Drain off excess liquid. Add pork, hoisin sauce, ginger, and garlic powder to vegetables in skillet. Cook and stir until heated through.
    3. Arrange cabbage on eight dinner plates. Spoon meat-vegetable mixture over cabbage. Top with tortilla strips.
    4. Trim fat from pork shoulder. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, onion, and garlic in slow cooker. In a medium bowl, combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, and pepper. Pour over pork in cooker.
    5. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork; discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten. Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

    4、Greek Pork and Farro Salad

  • Makes: 5 servings
  • Serving Size: 1 cup spinach, about 1 1/4 cups salad mixture, and about 2 tablespoons dressing each
  • Carb Grams Per Serving: 26
  • Greek Pork and Farro Salad recipe

    Ingredients

    Method

    1. In a medium saucepan combine farroand water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until farro is desired tenderness. Drain. Place farro in a large bowl.
    2. Meanwhile, cut tenderloin into 1-inch pieces. Toss pork cubes with Greek seasoning. Coat an unheated large nonstick skillet with cooking spray. Cook tenderloin in hot skillet over medium heat for 5 to 6 minutes or until no longer pink. Add to farro. Cool slightly.
    3. Add tomato, cucumber, and sweet pepper to farro mixture.
    4. For dressing, in a screw top jar combine vinegar, olive oil, oregano, mustard, black pepper, and garlic; shake to combine. Toss with farro mixture.Serve farro salad either at room temperature or chilled. To serve, arrange spinach on a platter or five serving plates. Spoon farro salad over spinach and sprinkle with feta cheese.

    More...