Imperial Pork Salad
California raisins and fresh plums with ginger, soy and green onion make this royal salad.
- 1/4 cup vegetable oil, divided
- 3/4 pound lean pork, cut in bite-size pieces
- 1 large clove garlic, minced
- 1/2 cup California raisins
- 1/4 cup red wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 teaspoon ground ginger
- 3 fresh ripe plums, divided
- 4 cups shredded lettuce
- 1/4 cup chopped cilantro or parsley
- Sliced green onion; for garnish
Heat 1 tablespoon oil in skillet. Add pork and garlic. Sauté over high heat 1 minute or until pork is no longer pink. Add raisins and stir in remaining oil, vinegar, soy sauce, sugar, cornstarch and ginger. Bring to boil. Remove from heat. Cube 1 plum and combine with lettuce and cilantro in shallow serving bowl. Spoon pork mixture on top. Quarter remaining plums and arrange along side. Sprinkle onion slices over all.
Nutrition Facts Per Serving
Calories 400 (44% from fat); Total Fat 20g (sat 3g, mono 10g, poly 5g, trans 0g ); Cholesterol 80mg; Protein 28g; Carbohydrate 28g; (Dietary Fiber 3g; Sugars 22g; ); Iron 3mg; Sodium 220mg; Calcium 57mg; Potassium 802mg
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