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For more salad information: lancaster.unl.edu/food/ciq-mypyramid-salads.htm
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Comments? Alice Henneman, MS, RD, Extension Educator <ahenneman1@unl.edu>

FRESH RASPBERRY PORK SALAD (serves 4)

  • 4 boneless pork chops, 3/4-inch thick
  • 2 teaspoons vegetable oil
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1/3 cup raspberry vinaigrette dressing
  • 4 cups torn iceberg, Boston or Bibb leaf
  • 1 cup fresh raspberries
  • 1/2 cup sliced celery
  • 1/4 cup sliced almonds
  1. Heat skillet over medium-high heat.
  2. Season chops; brush lightly with oil. Cook, turning occasionally to brown evenly, until chops are just done. Remove, keep warm.
  3. Add remaining oil to pan and quickly sauté garlic until tender, about 1-2 minutes, stirring constantly.
  4. Stir in raspberry vinaigrette dressing; cook and stir 1 minute or until heated through.
  5. In a large bowl, toss together lettuce, raspberries and celery. Divide lettuce mixture onto plates and top with dressing. Slice each chop into strips and fan over salads. Sprinkle with almonds.

Nutrition Facts (per serving): Calories, 323 calories; Protein, 24 grams; Fat, 21 grams; Sodium, 203 milligrams; Cholesterol, 55 milligrams; Saturated Fat, 4 grams; Carbohydrates, 9 grams; Fiber, 4 grams.

SOURCE: Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com

ALICE'S TIPS:

  1. Fresh orange slices or drained mandarin oranges could be substituted for the strawberries.
  2. "Loin" chops are the leanest pork chops. Remember: Loin is Lean.

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