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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Yummy thai salad. Dressing can be substituted with prepared asian ginger dressing and adding peanut butter and lime juice (my preferred method). Serve with lime wedges and garnish with chopped peanuts. Originally found in a magazine, but can't remember which. Ingredients:
1/3 cup creamy peanut butter |
3 tablespoons vegetable oil |
3 tablespoons lime juice |
2 tablespoons low sodium soy sauce |
2 teaspoons sugar |
1/2 tablespoon red pepper flakes |
1/4 teaspoon garlic powder |
1/4 teaspoon ground ginger |
6 pork chops, boneless |
2 tablespoons low sodium soy sauce |
8 cups romaine lettuce |
1 cup bean sprouts |
1 cucumber |
2 large red bell peppers |
3 large scallions |
1/2 cup peanuts |
Directions:
1. Whisk first 8 ingredients together to make dressing.
2. Brush chops with soy sauce. Grill 4 minutes. Turn and grill 3-4 minutes until internal temperature registers 160 degrees. Set aside and keep warm.
3. In a large bowl, toss lettuce, sprouts, cucumber, red pepper and scallions with 3/4 cup of dressing. Place 2 cups of salad on each plate.
4. Thinly slice pork; fan slices over each salad.
5. Drizzle each with about 1 tablespoon dressing. Sprinkle with peanuts.
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