Loaded Italian Pork Salad

with olive bread croutons and balsamic mushrooms

  • 30 min
Customer Favourite
Pork
Family Friendly
Try our delicious warm pork salad with balsamic mushrooms, olive ciabatta croutons, tomato and crisp lettuce with a basil and oregano sauce.

Allergens: Dairy, Nut, Sulphite
Recipe 2598

Ingredients

2
Pork Chop(s)
25 g
Parmesan
4 g
Basil (pre-mixed)
4 g
Oregano (pre-mixed)
1
Romaine Lettuce
2
Roma Tomato(es)
100 g
Cremini Mushrooms
15 g
Almonds
1
Olive ciabatta
15 ml
Balsamic Vinegar
1/4 cup(s)
Vegetable Oil (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
468 kcal
Total fat
17 g
Saturated Fat
5 g
Sodium
450 mg
Total Carbohydrate
44 g
Fiber
11 g
Sugar
9 g
Proteins
37 g

Instructions

Recipe 2598, Step 1
1

Setup

Slice the mushrooms into quarters. Slice the tomatoes into rounds. Cut the bread into cubes. Chop the basil and the oregano. Tear apart the lettuce leaves and put in a big bowl.

Recipe 2598, Step 2
2

Cook the croutons

Heat a pan over medium-high heat. Roast the almonds dry for 3 minutes until colored. Remove from the pan. Add a drizzle of oil and the cubes of bread and cook for 2-3 minutes until crispy. Remove from the pan.

Recipe 2598, Step 3
3

Cook the mushrooms

Add the mushrooms to the pan and cook for 2-3 minutes. Add the balsamic or wine vinegar and cook for 2-3 minutes. Add salt and pepper. Remove from the pan.

Recipe 2598, Step 4
4

Make the sauce

Mix the basil and the oregano with 1/4 cup of oil (double for 4 ppl.), salt and pepper.

Recipe 2598, Step 5
5

Cook the pork

Add salt and pepper to the pork. Add to the pan and cook for 3-5 minutes on each side. Add 1 tbs of the sauce to the pork and cook for 1 minute.

Recipe 2598, Step 6
6

Plate your dish

Thinly slice the pork. Garnish the lettuce with all the ingredients and the sauce. Bon appétit!