Crispy Pork Cranberry Salad
Crispy pork ingredients :
250 grams lean pork slices
1/2 cup dry bread crumbs
1/4 cup crashed potato chips
Seasoned with salt, ground ginger and pepper
Dressing ingredients :
2 1/2 tablespoon cranberry jam
2 tablespoon apple cider vinegar
1 tablespoon sesame oil
1 tablespoon soysauce
1/2 tablespoon ground ginger
1 tablespoon lemon juice
dash of pepper
Salad ingredients :
3 cups baby spinach
3 cups butter lettuce
1 cup buttered mushrooms
1/2 cup thinly sliced red pepper
2 table spoon butter
1/4 cup thinly sliced onion
1/2 slivered almonds
In a medium size bowl beat egg with fork and add
a pinch of salt. Season lean pork with salt, pepper
and ground ginger on both sides of each pork slices.
In a square pan, combined bread crumbs and crashed
potato chips. Dip each pork slices into the beaten egg.
Then, press into your potato chips and bread crumbs mixture
until each slice is evenly coated.
Place pork slices on a greased baking sheet. Bake in
425 oven temperature for about 18 to 25 minutes until
pork is fully cooked. Using a cutting board cut into
1 inch size. Set it aside.
Using medium to low heat, melt butter into a heavy base
saucepan. Stir in the mushrooms into the heated butter
until butter is evenly distributed to your mushrooms and
it is slightly tender. Set it aside.
Whisk dressing ingredients in a medium size bowl until
smooth. Combine baby spinach, lettuce, buttered mushrooms,
onions and red bell pepper. Pour over the dressing. Toss
your salad mixture gently, add crispy pork slices on top
of your salad and sprinkle it with slivered almonds.
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