MUSTARD TARRAGON VINAIGRETTE:
3 tbsp Vinegar
3 tbsp Olive oil
1 1/2 tsp Dijon mustard
1 1/2 tsp Chopped fresh tarragon, OR 1/2 tsp. dried
1/8 tsp Pepper
SALAD
2 slice Bacon, in 1/2" pieces
3/4 lb Pork cutlets, in 1/2" strips
1 cup Shredded carrots
1 cup Sliced leeks
4 cup Torn salad greens
8 Cherry tomatoes, quartered
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In small jar with tight fitting lid, combine all vinaigrette ingredients. Shake well. In large skillet, cook bacon over Medium heat until crisp. Drain bacon on paper towels. Set aside. Add pork cutlets, carrots and leeks to skillet. Cook and stir 5-7 minutes or until pork is tender and no longer pink. Arrange salad greens and tomatoes on 4 individual salad plates. Spoon 1/4 of the pork vegetable mixture over each salad. Drizzle with vinaigrette. Sprinkle with bacon. MC formatting by bobbi744@sojourn.com
NOTES : Per 1/4 of recipe: 270 cals., 18 g. fat, 4 g. cholesterol.
Recipe by: Pillsbury, Chicken, Beef & Pork Cookbook Posted to KitMailbox Digest by GAdams1350@aol.com on Jul 21, 1997
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