Tuesday, April 2, 2013

Grilled Pork and Pear Salad (this is great for lunch or dinner)

Ingredients:
Serves 4

Creamy Apple Dressing
  • 1/2 c. Buttermilk
  • 2 T. Low-Fat Mayo
  • 1 T. frozen Apple Juice Concentrate or frozen Orange Juice Concentrate, thawed
  • 1 t. Dijon-style Mustard
  • 1 Green Onion, finely chopped
  • 1 t. snipped fresh Sage or Thyme, (or 1/4 t. dried Sage or Thyme, crushed)
  • Salt
  • Ground Pepper
Pork Chops
  • 2 boneless Pork Loin Chops (about 12 oz. total) cut 3/4 inch thick
  • 2 t. Olive Oil
  • 2 t. snipped fresh Sage or Thyme (1 t. dried ) crushed
  • 1/4 t. Salt
  • 1.4 Ground Black Pepper
  • 8 c. torn Mixed Salad Greens
  • 2 Pears or Apples, thinly sliced
  • 1/4 c. toasted , broken Walnuts (optional)
Directions:

 Dressing 
  • In a small bowl stir together buttermilk, mayo, apple or orange juice concentrate, mustard, green onion, and 1 t. snipped sage or 1/4 t. dried sage. 
  • Season to taste with salt (or Mrs. Dash Seasoning Blend)  and Pepper
Pork Chops
  • Preheat broiler
  • Trim fat from chops
  • Brush chops with Oil
  • Stir together the 2 t. snipped Sage or 1/4 t. Dried Sage, 1/4 t. Salt, & Pepper
  • Sprinkle Sage Mixture evenly over all sides of Chops. Rubbing with fingers
  • Place Chops on the unheated rack of a broiler pan.
  • Broil to 4 inches from the heat for 9-11 minutes or until done (160 º F) and juices run clear,
  • Turn once during broiling. 
  • Slice Chops
To serve, divide salad greens among 4 salad plates. Arrange the pear or apple slices and sliced pork on the greens and drizzle with dressings. If desired, sprinkle with walnuts and garnish with fresh sage leaves.


Dressing may be made and chilled up to 24 hours ahead.

Nutritional Info. 
251 Cals., 10 g. Total Fat (3 g. Sat. Fat), 50 mg. Chol., 368 mg Sodium, 20 g. Carbs. (4 g. fiber) 21 g. protein.


Original Recipe found at Diabetic Living

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