Pork with Green Been Salad Recipe
You
prepare the green bean salad at least half an hour prior to serving
so that the salad is served cold. Best to refrigeration the salad vegetables
for at least half an hour so they retain the fresh taste yet take on
the tangy flavor of the Lemon Lime Salad Dressing.
The recipe below is for 2 persons. Add more ingredients for more people.
Ingredients:
Method:
-
Cut ends from both
beans and snow peas and add to boiling water
-
Cook for 3 minutes
only. Try to retain some of the crispness of fresh uncooked vegetables.
-
Remove from boiling
water and cool beans and snow peas under cold water. Drain.
-
Cut broccoli into florets
and cook in boiling water until tender. Again don't overcook, a little
undercooked is ideal.
-
Cool in cold water.
-
Drain and add all vegetables
into a bowl
- Pour on Lemon Lime Salad Dressing
-
Cover and refrigerate
for at least half hour
-
Grill pork chop until
well done
-
Arrange pork chop on
plate with green bean salad and serve. Delicious!
Garnish: Finely slice a red capsicum in strips for decorative
effect. Red capsicum is the ideal contrast laid on top of green vegetables.
You can also grill some chopped garlic with the pork chop for added taste
and as a garnish on top of the finished chop. A cleverly presented dish
will make your guest salivate.
Total Calories per serving = 375
-
Pork Chop (Medium,
no fat - Grilled) 250
- 50g Green French Beans 15
- 10 Pods Snow Peas 10
- 1 Stalk Broccoli 20
- Lemon Lime Salad Dressing 80