Servings
2
Prep Time
10 minutes
Cook Time
0 minutes
Nutrition Information
| Calories | 414.5 |
| Fat | 11.1 g |
| Saturated fat | 4.4 g |
| Cholesterol | 102 mg |
| Sodium | 460.1 mg |
| Carbs | 36.7 g |
| Fiber | 2.6 g |
| Protein | 41.2 g |
| Sugar | 12.2 g |
| Calcium | 216.5 mg |
| Potassium | 1,256 mg |
Health Benefit
Leftover pork tenderloin (see "Roasted Pork Tenderloin Dinner" recipe) gets new life in this satisfying salad that won’t leave you hungry an hour later. Don’t be put off by the raisins; they provide a nice sweetness against the meat and potatoes, with plenty of heart-healthy fiber to boot.
Ingredients
1 tsp.
3 tsp.
1 tsp.
½ tsp.
¼ tsp.
½ tsp. dried
8 oz. leftover
8 oz. leftover roasted baby
4 cups chopped
1 cup
2 Tbsp.
Directions
- Add the red wine vinegar, extra virgin olive oil, Dijon mustard, sugar, salt, and rosemary to a large mixing bowl. Whisk to combine.
- Add the leftover pork tenderloin, leftover baby potatoes (see "Roasted Pork Tenderloin Dinner" recipe), and the other remaining ingredients to the bowl. Use clean hands or salad tongs to coat everything with the dressing. Divide the salad between two plates.
Helpful Hints:
- This salad is even tastier if the pork and potatoes are room temperature. Let them sit out of the refrigerator for 30 minutes before assembling the salad.
- You can double, triple, or even quadruple the salad dressing. If you do, make it in a jar, store it in an airtight container in the refrigerator, and use it on salads throughout the week. It will last for one month.
