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Warm Pork and Pear Salad

Related recipes: Salads, Low-Carbohydrate
Warm Pork and Pear Salad: Main Image

Quick Facts

Servings: 6


  • 1 lb pork cutlets
  • 2 large, firm pears
  • 2 Tbs vegetable oil, divided
  • 1/4 cup cider vinegar
  • 2 Tbs sugar
  • 1/2 tsp salt
  • 1/4 cup raisins
  • 1/2 cup walnuts, toasted
  • 5-6 cups salad greens


  • Cut pork into 3x1/4-inch strips; set aside. Pare and core pears; cut into 12 slices. Heat 1 tablespoon oil in a heavy frypan; saute the pears until tender but firm. Remove from pan and set aside. Stir-fry pork strips, adding the additional tablespoon of oil if necessary, until done, about 3 minutes. Remove meat from pan, pour off excess fat. Add vinegar, sugar and salt to pan juices; heat until sugar dissolves. Add pears, pork and raisins; stir to heat and mix. Put salad greens in a large salad bowl; spoon over pork mixture, toss. Sprinkle with walnuts.
Recipe courtesy of the National Pork Board

Nutrition Facts

Calories 280
  Calories from Fat 119 (42%)
(21%)Total Fat 14g
(9%)Saturated Fat 2g
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
(16%)Cholesterol 49mg
(2%)Sodium 44mg
(15%)Potassium 538mg
Total Carbohydrate 23g
(15%)Dietary Fiber 4g
Sugars 15g
Sugar Alcohols 0g
(37%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright 2015 Aisle7. All rights reserved.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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