Simple Balsamic Pork Chops get transformed into a Tuscan salad and give whole new meaning to “pork and beans.” Serve this entree salad with wedges of fresh focaccia bread.
Tuscan Pork and Bean Salad
Tuscan Pork and Bean Salad
INGREDIENTS
2 cooked pork chops, cut into 1/2-inch cubes *
1 10-oz package Mediterranean greens, (such as escarole, endive, radicchio)
1 15-oz can cannellini beans, OR Great Northern beans, rinsed and drained
1 4-oz jar Pimiento strips
2 tomatoes, cubed
1 14-oz can artichoke hearts, drained and quartered
1/4 cup green onion, sliced
1/2 cup Italian dressing
1/4 cup Parmesan cheese, grated
No. Servings:
4
Cooking time:
10 min
INSTRUCTIONS
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.
* Use the leftovers from Balsamic Pork Chops.
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