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Monday's Leftovers: Pork and Grilled Veggie Salad

Monday's Leftovers: Pork and Grilled Veggie Salad


If you've got a great piece of leftover roasted pork loin, your natural instinct might be to slice it up and serve it in a sandwich. While that's a completely acceptable solution —especially when paired with a fantastic pesto, or fruity fig jam — I thought it would be fun to put the ol' bbq to use before the weather turns completely. This simple salad relies on grilled veggies — if you don't have a grill use the broiler in your oven — and is perfect for an early fall meal. To get the recipe, read more


Pork and Grilled Vegetable Salad
From Cooking Light, September 2004
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2/3 pound red potatoes, cut into (1/8-inch-thick) slices
1 1/2 tablespoons extravirgin olive oil, divided
Cooking spray
1 small zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
1 large red bell pepper, quartered
1 large orange bell pepper, quartered
1 medium red onion, cut into (1/4-inch-thick) slices
4 (1-ounce) slices sourdough bread
1 garlic clove, peeled and halved
1 1/2 cups thinly sliced leftover pork roast (about 8 ounces)
1 1/2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon chopped fresh oregano
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon black pepper

4 servings (serving size: 1 3/4 cups salad and 1 bread slice)

  1. Prepare grill.
  2. Toss potatoes with 1 teaspoon oil.
  3. Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until tender.
  4. Place zucchini, squash, bell peppers, and onion on grill rack; cook 3 minutes on each side.
  5. Place bread slices on grill rack; grill 1 minute on each side or until well marked. Rub both sides of each bread slice with cut sides of garlic.
  6. Coarsely chop zucchini, squash, and bell peppers.
  7. Combine vegetables and pork in a large bowl, tossing gently.
  8. Combine vinegar and remaining ingredients, stirring with a whisk. Gradually add remaining 3 1/2 teaspoons oil, stirring with a whisk.
  9. Drizzle vinegar mixture over vegetable mixture, tossing to coat.
  10. Serve bread with salad.

CALORIES 310(25% from fat); FAT 8.5g (sat 1.7g,mono 5.1g,poly 1.1g); PROTEIN 15g; CHOLESTEROL 26mg; CALCIUM 73mg; SODIUM 755mg; FIBER 5.6g; IRON 2.6mg; CARBOHYDRATE 45.1g

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