Roast Pork Salad with Mango Vinaigrette
- 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.
- Toss together the mixed greens, radicchio or shredded red cabbage, and about half of the vinaigrette in a large bowl until evenly coated.
- 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
1/2 vegetable, 1 fruit, 2 meat, 1/2 fat.
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.