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Grilled Pork & Mushroom Salad
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The complimentary flavors of grilled pork chops and Portobello mushrooms are combined in a hearty main dish salad.
1/3 cup olive or vegetable oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh basil, or 2 teaspoons dried
Salt and pepper
4 boneless pork chops (about 3/4-inch thick)
8 ounces Portobello mushrooms or large white stuffing mushrooms
1 package (10 ounces) salad greens
Make vinaigrette dressing: Whisk together oil, vinegar, mustard and basil in a small bowl until well combined. Season with salt and pepper to taste. Separate 1/4 cup dressing to baste the chops.
Season chops with salt and pepper; grill or broil 12 to 15 minutes just until done, but still moist, brushing occasionally with vinaigrette. Grill mushrooms 5 minutes, basting with vinaigrette. Cut pork into 1-inch cubes. Slice mushrooms into thick strips.
Toss salad greens with remaining vinaigrette. Divide salad onto four plates; top with pork and mushrooms.
Servings: 4
Carbohydrates: 8 grams
Net Carbs: 6 grams
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