Grilled Pork and Mushroom Salad Recipe
4.7g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:American
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
How to Calculate Atkins Net CarbsINGREDIENTS
- 1/3 cup Extra Virgin Olive Oil
- 3 tbsp Balsamic Vinegar
- 2 tbsp Dijon Mustard
- 2 tbsp Basil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 24 oz Pork Chops or Roasts (Center Rib, Bone-In)
- 8 oz Portobello Mushroom Caps
- 12 cup Spring Mix Salad
DIRECTIONS
- 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.
- 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.
- 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.
Cooking Tip
Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
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