| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Bacon, Carrots, Leeks, Pork, Salad dress |
4 |
Servings |
INGREDIENTS
|
|
MUSTARD TARRAGON VINAIGRETTE: |
| 3 |
tb |
Vinegar |
| 3 |
tb |
Olive oil |
| 1 1/2 |
ts |
Dijon mustard |
| 1 1/2 |
ts |
Chopped fresh tarragon; OR 1/2 tsp. dried |
| 1/8 |
ts |
Pepper |
| 2 |
sl |
Bacon; in 1/2" pieces |
| 3/4 |
lb |
Pork cutlets; in 1/2" strips |
| 1 |
c |
Shredded carrots |
| 1 |
c |
Sliced leeks |
| 4 |
c |
Torn salad greens |
| 8 |
|
Cherry tomatoes; quartered |
INSTRUCTIONS
SALAD
In small jar with tight fitting lid, combine all vinaigrette ingredients.
Shake well. In large skillet, cook bacon over Medium heat until crisp.
Drain bacon on paper towels. Set aside. Add pork cutlets, carrots and leeks
to skillet. Cook and stir 5-7 minutes or until pork is tender and no longer
pink. Arrange salad greens and tomatoes on 4 individual salad plates. Spoon
1/4 of the pork vegetable mixture over each salad. Drizzle with
vinaigrette. Sprinkle with bacon. MC formatting by bobbi744@sojourn.com
NOTES : Per 1/4 of recipe: 270 cals., 18 g. fat, 4 g. cholesterol.
Recipe by: Pillsbury, Chicken, Beef & Pork Cookbook Posted to KitMailbox
Digest by GAdams1350@aol.com on Jul 21, 1997
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