Focaccia Pork Salad Recipe
Focaccia Pork Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Dinner's done in no time with this easy salad flavored with honey-mustard pork, blue cheese and a simple 3 ingredient dressing.
Recommended: Fresh Basil Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 ounces focaccia bread, cubed
  • 3/4 pound honey-mustard center cut pork loin fillet, cut into 1-inch pieces
  • 2 teaspoons plus 1/4 cup olive oil, divided
  • 4 cups torn romaine
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried oregano

Directions

Place bread cubes on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
Meanwhile, in a large skillet, brown pork in 2 teaspoons oil over medium heat for 5-6 minutes or until no longer pink.
In a large bowl, combine the romaine, blue cheese, bread cubes and pork. In a small bowl, whisk the vinegar, oregano and remaining oil. Drizzle over salad and toss to coat. Serve immediately. Yield: 6 servings.
Editor's Note: This recipe was tested with Hormel honey-mustard center cut pork loin filet. The package weighs about 27 ounces.
Originally published as Focaccia Pork Salad in Simple & Delicious July/August 2007, p6

Nutritional Facts

1-1/2 cups: 287 calories, 17g fat (5g saturated fat), 31mg cholesterol, 579mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 15g protein.

  • 6 ounces focaccia bread, cubed
  • 3/4 pound honey-mustard center cut pork loin fillet, cut into 1-inch pieces
  • 2 teaspoons plus 1/4 cup olive oil, divided
  • 4 cups torn romaine
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried oregano
  1. Place bread cubes on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
  2. Meanwhile, in a large skillet, brown pork in 2 teaspoons oil over medium heat for 5-6 minutes or until no longer pink.
  3. In a large bowl, combine the romaine, blue cheese, bread cubes and pork. In a small bowl, whisk the vinegar, oregano and remaining oil. Drizzle over salad and toss to coat. Serve immediately. Yield: 6 servings.
Editor's Note: This recipe was tested with Hormel honey-mustard center cut pork loin filet. The package weighs about 27 ounces.
Originally published as Focaccia Pork Salad in Simple & Delicious July/August 2007, p6

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFocaccia Pork Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review