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Chicken
>> Grilled Pork And Mushroom Salad
Ingredients:
Vinaigrette
Extra Virgin Olive Oil . . . . . .1/3 Cup
Balsamic Vinegar . . . . . . . 3 Tablespoons
Dijon Mustard . . . . . . . . . .2 Tablespoons
Finely Chopped Fresh Basil. .2 Tablespoons
Salt . . . . . . . . . . . . . . . . ¼ Teaspoon
Pepper . . . . . . . . . . . . . . 1/8 Teaspoon
Salad
Boneless Pork Chops (1 ½ Pounds) . .4 (¾-inch-thick)
Salt . . . . . . . . . . . . . .¼ Teaspoon
Pepper . . . . . . . . . . . 1/8 Teaspoon
Portobello Mushrooms
Or Extra-large White Mushrooms . .8 Ounces
Salad Greens . . . . . . .10 Ounces
Preparation:
For The Vinaigrette: In A Small Bowl, Whisk Vinaigrette Ingredients Together Until Well Combined.
Reserve ¼ Cup Dressing For Basting Pork And Mushrooms.
For The Salad: Heat Grill Or Broiler To Medium-high.
Sprinkle Pork Chops With The Salt And Pepper.
Grill Or Broil Until An Instant-read Meat Thermometer Registers 150 Degrees F When Inserted In Center Of Chops, 12 To 15 Minutes, Brushing Occasionally With Reserved Dressing.
Grill Mushrooms For Five Minutes, Basting With Dressing.
Cut Chops Into 1-inch Cubes.
Slice Mushrooms Into Thick Strips.
Toss Salad Greens With Vinaigrette.
Divide Salad Among Four Serving Plates; Top With Pork And Mushrooms.
You can serve with your family and friends.
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