Escarole, Bean and Pork Salad
Makes
4
Prep
15
m
Grill
12
m
Ingredients
Directions
- 1 of 3 Heat grill to medium-high. Season pork tenderloin with Italian seasoning and 1/4 tsp each of the salt and pepper. Grill about 6 minutes per side, turning as needed to avoid burning, or until internal temperature reaches 140 degrees . Place on a platter and loosely cover with foil.
- 2 of 3 In a large bowl, combine escarole, beans, yellow pepper, celery, olives and shallot. Combine vinegar, olive oil and 1/8 tsp each of the salt and pepper. Toss dressing with escarole and bean mixture.
- 3 of 3 Thinly slice pork tenderloin. Serve with salad. Season pork and salad with remaining 1/4 tsp salt and 1/8 tsp pepper.
Nutrition Information for Escarole, Bean and Pork Salad
Servings Per Recipe: 4
Per Serving: 11 g Fat, total, 327 kcal cal., 25 g carb., 70 mg chol., 2 g sat. fat, 31 g pro., 10 g fiber, 668 mg sodium
Servings Per Recipe: 4
Per Serving: 11 g Fat, total, 327 kcal cal., 25 g carb., 70 mg chol., 2 g sat. fat, 31 g pro., 10 g fiber, 668 mg sodium
