Simple BalsamicPork Chops get transformed into a Tuscan salad and give wholenew meaning to “pork and beans.” Serve this entreesalad with wedges of fresh focaccia bread.
Recipe: Tuscan Pork and BeanSalad
2 cooked BalsamicPork Chops, cut into 1/2-inch cubes1 (10-ounce) package Mediterranean greens(such as escarole, endive, radicchio)1 (15 1/2-ounce) can cannellini or GreatNorthern beans, rinsed and drained1 (4-ounce) jar pimiento strips
2 ripe tomatoes, cubed
1 (14-ounce) can artichoke hearts, drained and quartered1/4 cup sliced green onion
1/2 cup Italian dressing
1/4 cup freshly grated Parmesan cheese
Recipe provided courtesy of Pork, The OtherWhite Meat.
If the Tuscan Pork and BeanSalad recipe was useful and interesting, you can share it with your friends or leave a comment.