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[Obesity Discussion]

GRILLED PORK AND MUSHROOM SALAD

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:20:00

Calories: 448
Fat: 31 grams
Protein: 35 grams
Carbohydrates: 8 grams
Fiber: 2 grams
Net Carbs: 5 grams
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh basil or 2 teaspoons
dried
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
4 (3/4-inch-thick) boneless pork chops (1 1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces portobello mushrooms or extra-large white
mushrooms
10 ounces salad greens
1. For the vinaigrette: In a small bowl, whisk vinaigrette
ingredients together until well combined. Reserve 1/4
cup dressing for basting pork and mushrooms.
2. 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
150F when inserted in center of chops, 12 to 15
minutes, brushing occasionally with reserved dressing.
Grill mushrooms for 5 minutes, basting with dressing.
Cut chops into 1-inch cubes. Slice mushrooms into thick
strips.
Grilled portobello mushrooms take on a hearty, meaty flavor that
works beautifully with pork and a light balsamic vinaigrette in this
main-dish salad.

Atkins - Grilled Pork and Mushroom Salad Page 1 of 2
Atkins - Grilled Pork and Mushroom Salad 3/4/2006

3. Toss salad greens with vinaigrette. Divide salad among
4 serving plates; top with pork and mushrooms.

Atkins - Grilled Pork and Mushroom Salad

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