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Pork and Mango Salad

Makes: 2 servings
Start to Finish 30 mins
Pork and Mango Salad
Ingredients
  • Vinaigrette:
  • 2  tablespoons  mango chutney
  • 1  tablespoon  white wine vinegar or rice wine vinegar
  • 1  teaspoon  Dijon-style mustard or brown mustard
  • 1  small clove garlic, minced
  •  Dash  pepper
  • 1  tablespoon  olive oil
  • 1  tablespoon  water
  • Salad:
  • 6  ounces  pork tenderloin
  •  Nonstick cooking spray
  • 3  cups  torn mixed salad greens
  • 1/4  cup  drained sliced water chestnuts
  • 1  small, peeled, seeded, and sliced, or 1 medium nectarines, sliced
  • 1  tablespoon  snipped fresh chives
Directions Vinaigrette::

1. In a blender container or food processor bowl combine the chutney, vinegar, mustard, garlic, and pepper. Cover and blend or process until smooth. In a small bowl combine olive oil and water. With blender or food processor running, add oil mixture in a thin steady stream to chutney mixture. Cover and blend or process for 15 seconds more.

Salad::

2. Trim any fat from meat. Cut meat into 1/4-inch-thick slices. Coat an unheated large skillet with cooking spray. Preheat over medium-high heat. Cook the meat slices, half at a time, in the skillet for 3 to 4 minutes or until done, turning once. Remove all meat from skillet. Cover and keep warm.

3. In a large bowl toss together the salad greens and water chestnuts. Pour about half of the vinaigrette over greens mixture. Toss to coat.

4. To serve, divide greens mixture among 2 plates. Arrange some of the mango or nectarine slices and meat on the greens mixture. Drizzle each serving with about 1 tablespoon of the remaining vinaigrette. Sprinkle with the chives. Makes 2 servings.

Nutrition Facts (Pork and Mango Salad)
  • Servings Per Recipe 2,
  • cal. (kcal) 206,
  • Fat, total (g) 5,
  • chol. (mg) 33,
  • sat. fat (g) 1,
  • carb. (g) 25,
  • fiber (g) 3,
  • pro. (g) 15,
  • vit. A (RE) 299,
  • vit. C (mg) 25,
  • sodium (mg) 68,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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