Brazilian Pork Salad with Tangerine Vinaigrette
From: National Pork Board
Prep Time: 25 min.
Cook Time: 5 min.
Total: 30 min.
With a base of leafy green kale, the mild flavor of this pretty, nutritious salad contrasts nicely with the citrus and pineapple.
Recipe courtesy of the National Pork Board
Substitution Tip: Canned pineapple rings in natural juices, cut into cubes, may be substituted for fresh pineapple.
Cooking Tip: To toast coconut, spread on shallow cookie sheet and toast in 325 F. oven for 25-30 minutes, stirring occasionally to toast evenly.
Calories from Fat 83 (24%)
(14%)Total Fat 9g
(11%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrate 35g
(35%)Dietary Fiber 9g
Sugar Alcohols 0g
* 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.
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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 2014.