Try this Warm Pork Salad W/mustard Tarragon Vinaigrette recipe, or contribute your own.
Suggest a better descriptionIn small jar with tight fitting lid, combine all vinaigrette ingredients. Shake well. In large skillet, cook bacon over Medium heat until crisp. Drain bacon on paper towels. Set aside. Add pork cutlets, carrots and leeks to skillet. Cook and stir 5-7 minutes or until pork is tender and no longer pink. Arrange salad greens and tomatoes on 4 individual salad plates. Spoon 1/4 of the pork vegetable mixture over each salad. Drizzle with vinaigrette. Sprinkle with bacon. MC formatting by bobbi744@sojourn.com NOTES : Per 1/4 of recipe: 270 cals., 18 g. fat, 4 g. cholesterol. Recipe by: Pillsbury, Chicken, Beef & Pork Cookbook Posted to KitMailbox Digest by GAdams1350@aol.com on Jul 21, 1997
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 52 | ||
Calories from Fat: 25 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 69.2mg | 2 % | |
Potassium 148.1mg | 4 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 5g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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