Warm pork salad w/mustard tarragon vinaigrette

4 Servings

Ingredients

Quantity Ingredient
MUSTARD TARRAGON VINAIGRETTE:
3 tablespoons Vinegar
3 tablespoons Olive oil
1½ teaspoon Dijon mustard
1½ teaspoon Chopped fresh tarragon; OR 1/2 tsp. dried
⅛ teaspoon Pepper
2 slices Bacon; in 1/2\" pieces
¾ pounds Pork cutlets; in 1/2\" strips
1 cup Shredded carrots
1 cup Sliced leeks
4 cups Torn salad greens
8 Cherry tomatoes; quartered

Directions

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 ¼ of the pork vegetable mixture over each salad. Drizzle with vinaigrette. Sprinkle with bacon. MC formatting by bobbi744@...

NOTES : Per ¼ of recipe: 270 cals., 18 g. fat, 4 g. cholesterol.

Recipe by: Pillsbury, Chicken, Beef & Pork Cookbook Posted to KitMailbox Digest by GAdams1350@... on Jul 21, 1997

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