Keto Grilled Pork and Mushroom Salad
4.7g
Net Carbs
38.4g
Protein
41.0g
Fat
2.7g
Fiber
558
Calories
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:
- 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.
