Thai Salad With Pork

Thai Salad With Pork
Grill or broil the boneless pork chops for this Asian-style main-dish salad. Cucumber and iceberg lettuce temper the heat from the spicy peanut dressing.
Makes 6
Prep 20 m
Grill 7 - 8 m

Ingredients

Directions

  1. 1 of 1 Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.

Dressing:

  1. 1 of 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. 1 of 3 Brush both sides of chops with soy sauce.
  2. 2 of 3 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.
  3. 3 of 3 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: 28 g pro., 397 kcal cal., 3 g fiber, 810 mg sodium, 58 mg chol., 5 g sat. fat, 12 g carb., 27 g Fat, total