You are here

Thai Salad With Pork

Thai Salad With Pork

Nutrition Facts
  • cal. (kcal) 397
Thai Salad With Pork
  • Makes: 6 servings
  • Prep: 20 mins
  • Grill: 7 mins to 8 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 0 people

Ingredients

  • Dressing:
  • 1/3 cup smooth peanut butter
  • 1/3 cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • 1/2 teaspoon red-pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 cup warm water
  • Salad:
  • 6 boneless, thin-cut pork chops (about 1-1/2 pounds total)
  • 2 tablespoons soy sauce
  • 1 head iceberg lettuce, shredded
  • 1 cucumber, peeled, seeded and cut into 1/4-inch-thick slices
  • 1 cup bean sprouts
  • 1 sweet red pepper, cored, seeded and thinly sliced
  • 3 scallions, trimmed and thinly sliced
  • 1 can (2.8 ounces) fried onions (optional)

Directions

  1. Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
Dressing:
  1. Whisk together peanut butter, oil, lemon juice, soy sauce, red-pepper flakes, garlic powder and ginger in small bowl until smooth. Slowly whisk in warm water until good dressing consistency. Cover.
Salad:
  1. Brush both sides of chops with soy sauce.
  1. Grill or broil chops 4 minutes. Turn over and cook another 3 to 4 minutes or until internal temperature registers 160 degrees F on instant-read thermometer. Set aside; keep warm.
  2. Toss together lettuce, cucumber, sprouts, sweet red pepper and scallions in large bowl. Place on large, deep oval platter. Slice pork very thin; fan out on salad. Top with fried onions, if using. Serve with dressing. Makes 6 servings.

Nutrition Information for Thai Salad With Pork

Servings Per Recipe: 6
PER SERVING: 397 cal., 27 g total fat (5 g sat. fat), 58 mg chol., 810 mg sodium, 12 g carb. (3 g fiber), 28 g pro.

Love it? Share now!

Comments

Loading comments...