Roast Pork Salad with Mango Vinaigrette

Prepare the vinaigrette up to 1 week ahead of serving.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Roast Pork Salad with Mango Vinaigrette

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Directions

  1. For vinaigrette, combine chutney, vinegar, mustard, olive oil, garlic, pepper, and water in a blender container or food processor bowl. Cover and blend or process until smooth.
  2. Toss together the mixed greens, radicchio or shredded red cabbage, and about half of the vinaigrette in a large bowl until evenly coated.
  3. To serve, divide greens mixture among four salad plates. Arrange some of the mango or nectarine slices and pork atop the greens mixture on each plate. Drizzle each serving with about 1 tablespoon of the remaining vinaigrette. Sprinkle each serving with chives. Makes 4 servings.

From the Test Kitchen

Food exchanges:

1/2 vegetable, 1 fruit, 2 meat, 1/2 fat.

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Nutrition Facts (Roast Pork Salad with Mango Vinaigrette)

  • Per serving:
  • 210 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 349 mg sodium ,
  • 20 g carb. ,
  • 2 g fiber ,
  • 13 g pro.
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