Recipe
Salad
Grilled Pork Salad with Tropical Fruit Salsa
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (1-1/4-inch-thick cut) pork loin chops | ||
| ½ c. Hy-Vee light Italian dressing, divided | ||
| ½ c. diced papaya | ||
| ½ c. diced mango | ||
| ¼ c. quartered seedless red grapes | ||
| 1 jalapeno pepper, seeded and finely chopped | ||
| ½ fresh lime, juiced | ||
| Hy-Vee salt and freshly ground Hy-Vee black pepper, to taste | ||
| 1 (10 oz) bag chopped romaine |
Directions
- In a large sealable plastic bag, combine pork loin chops and 1/4 cup Italian dressing. Seal and refrigerate 2 to 3 hours to marinate.
- To make tropical fruit salsa, combine papaya, mango, grapes, jalapeno pepper, lime juice, salt and pepper in a small bowl. Cover and refrigerate.
- Remove pork from marinade. Discard marinade.
- Grill pork chops until internal temperature reaches 145 degrees, about 12 minutes. Remove from heat and let cool slightly. Cut into thin strips.
- In a large salad bowl, toss together chopped romaine, pork and remaining 1/4 cup Italian dressing. Gently fold in tropical fruit salsa.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 55mg
- Sodium: 480mg
- Total Carbohydrates: 15g
- Protein: 0g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 70%
0%
Iron 8%
0%
Calcium 6%