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Warm Pork Salad With Watercress And Cashews Recipe
|Watercress||1 Bunch (100 gm), washed and dried|
|Spinach||1 Liter, washed, dried and torn into pieces (Use 4 Cups)|
|Red pepper||125 Milliliter, julienned (1/2 Cup)|
|Vegetable oil||50 Milliliter (1/4 Cup)|
|Trimmed pork tenderloin/Pork loin||1 Pound, sliced in thin strips (500 Gram)|
|Garlic||1 Clove (5 gm), minced|
|Fresh lemon juice||45 Milliliter (3 Tablespoon)|
|Honey||15 Milliliter (1 Tablespoon)|
|Dijon mustard||1 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon (Or 1 Jill)|
|Cashews||250 Milliliter (Or 1 Cup)|
Calories 443 Calories from Fat 249
% Daily Value*
Total Fat 29 g44.8%
Saturated Fat 5.1 g25.6%
Trans Fat 0 g
Cholesterol 30 mg
Sodium 346.3 mg14.4%
Total Carbohydrates 24 g8.1%
Dietary Fiber 5.7 g22.8%
Sugars 6.3 g
Protein 28 g56.9%
Vitamin A 336.3% Vitamin C 141%
Calcium 20.5% Iron 41.7%
*Based on a 2000 Calorie diet
Add remaining oil and other ingredients except hazelnuts.
Stir to combine and heat.
Taste; adjust seasonings.
Divide pork evenly among salad plates.
Drizzle dressing over salad.
Sprinkle with nuts.
Serve immediately with crusty bread.