Keto Grilled Pork and Mushroom Salad

DifficultyDifficult
Yield4 servings
Prep15 mins
Cook20 mins

4.7g

Net Carbs

38.4g

Protein

41.0g

Fat

2.7g

Fiber

558

Calories

Keto Grilled Pork and Mushroom Salad
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

Ingredients:

  • 2 tablespoons Dijon Mustard
  • 1/2 teaspoon Salt
  • 12 cups Spring Mix Salad
  • 2 tablespoons Basil
  • 24 ounces Pork Chops or Roasts (Center Rib, Bone-In)
  • 8 ounces Portobello Mushroom Cap
  • 1/4 teaspoon Black Pepper
  • 1/3 cup Extra Virgin Olive Oil
  • 3 tablespoons Balsamic Vinegar

Directions:

  1. For the vinaigrette: In a small bowl, whisk olive oil, balsamic vinegar, Djion mustard, basil, 1/4 teaspoon salt and 1/8 teaspoon pepper 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 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill or broil until an instant-read meat thermometer registers 150°F when inserted in center of chops, 12 to 15 minutes, brushing occasionally with reserved dressing. Grill mushrooms for 5 minutes, basting with dressing.
  3. Cut chops into 1-inch cubes. Slice mushrooms into thick strips.Toss salad greens with vinaigrette. Divide salad among 4 serving plates; top with pork and mushrooms.

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