• 4 Ratings

Mango chutney supplies the flavor for this vinaigrette, which is a natural complement for the pork in this main-dish salad.

Source: Better Homes and Gardens
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Ingredients

Vinaigrette:
Salad:

Directions

Vinaigrette:
  • 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.

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Salad:
  • 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.

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

Instructions Checklist
  • 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

206 calories; 5 g total fat; 1 g saturated fat; 33 mg cholesterol; 68 mg sodium. 25 g carbohydrates; 3 g fiber; 15 g protein; 299 RE vitamin a; 25 mg vitamin c; 40 mg calcium; 1 mg iron;

Reviews

4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0