Tuscan Pork and Bean Salad

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Prep Time: 10 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

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Ingredients

2 cooked pork chops, cut into 1/2-inch cubes *
1 10-oz package Mediterranean greens, (such as escarole, endive, radicchio)
1 15-oz can cannellini beans, OR Great Northern beans, rinsed and drained
1 4-oz jar Pimiento strips
2 tomatoes, cubed
1 14-oz can artichoke hearts, drained and quartered
1/4 cup green onion, sliced
1/2 cup Italian dressing
1/4 cup Parmesan cheese, grated

Cooking Directions

In shallow serving bowl toss together all ingredients, except for the parmesan cheese, with dressing. Portion onto individual serving plates; top each serving with 1 tablespoon cheese.

Serves 4.

* Use the leftovers from Balsamic Pork Chops.

Serving Suggestions

Simple Balsamic Pork Chops get transformed into a Tuscan salad and give whole new meaning to "pork and beans." Serve this entree salad with wedges of fresh focaccia bread.

Nutrition Information

Calories: 254 calories
Protein: 21 grams
Fat: 7 grams
Sodium: 980 milligrams
Cholesterol: 35 milligrams
Saturated Fat: 1 grams
Carbohydrates: 31 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.

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Tips and Tricks

Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.

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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.