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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. boneless pork chops (cut into strips)
- 1 Tbsp. olive oil
- salt
- black pepper
- 8 oz. mushrooms (sliced)
- 1/2 cup Italian dressing
- 6 cups mixed salad greens
- 6 oz. artichoke hearts (drained and quartered)
- 1 red bell pepper (seeded, julienned)
- 1/2 cup basil leaves (sliced)
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Directions
- Heat olive oil in large nonstick skillet over medium-high heat and saute pork until lightly browned. Season pork with salt and pepper; remove and keep warm. Add mushrooms to pan and saute in 2 tablespoons of Italian dressing. Cook mushrooms over medium-high heat, stirring occasionally, until mushrooms give up their liquid, liquid evaporates and mushrooms are lightly browned, about 6-8 minutes.
- In large salad bowl, toss greens, artichoke hearts, red pepper and basil. Add mushrooms and remaining dressing. Toss lightly to coat evenly. Mound an equal portion of greens on each of four plates. Top each with an equal amount of pork.
- Serves 4.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium770mg32% |
| Potassium950mg27% |
| Protein29g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A100% |
| Vitamin C90% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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