Thai Salad With Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/3 cup smooth peanut butter1/3 cup vegetable oil2 tablespoons fresh lemon juice2 tablespoons soy sauce1/2 teaspoon red-pepper flakes1/4 teaspoon garlic powder1/4 teaspoon ground ginger1/4 cup warm water Salad:6 boneless, thin-cut pork chops (about 1-1/2 pounds total)2 tablespoons soy sauce1 head iceberg lettuce, shredded1 large cucumber, peeled, seeded and cut into 1/4-inch-thick slices1 cup bean sprouts1 large sweet red pepper, cored, seeded and thinly sliced3 large scallions, trimmed and thinly sliced1 can (2.8 ounces) fried onions (optional)
1. Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
2. Dressing: 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.
3. Salad: Brush both sides of chops with soy sauce.
4. 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.
5. 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.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
2. Dressing: 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.
3. Salad: Brush both sides of chops with soy sauce.
4. 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.
5. 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.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
Nutritional Info Amount Per Serving
- Calories: 396.4
- Total Fat: 26.7 g
- Cholesterol: 70.9 mg
- Sodium: 737.9 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 3.6 g
- Protein: 30.5 g
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