Teriyaki Pork Salad
Recipe: #15411
November 01, 2014
Categories: Salads, Meat Salad, Onions, Potatoes, Mothers Day, Grilling (Outdoor), Gluten-Free, High Protein, No Eggs, Non-Dairy, more
"From Australian BH&G Diabetic Living issue 12 2007. Do not include marinating time which can be 20 minutes to 8 hours or cooking of potatoes."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (620.8 g)
- Calories 421.2
- Total Fat - 17.2 g
- Saturated Fat - 4.9 g
- Cholesterol - 61.5 mg
- Sodium - 662 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 8.6 g
- Sugars - 7.9 g
- Protein - 28.7 g
- Calcium - 102.6 mg
- Iron - 2.9 mg
- Vitamin C - 53 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place pork in a shallow glass or ceramic dish.
Step 2
In a small jug, whisk the vinegar, orange juice, teriyaki sauce, oil, sesame seeds and garlic and set aside 80ml (1/3 cup) of the marinade for the dressing.
Step 3
Add the remaining marinade to the pork, turning to coat. Cover and place in the fridge for at least 20 minutes or up to 8 hours to marinate.
Step 4
Preheat the barbecue char-grill on medium.
Step 5
Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade.
Step 6
In a large bowl, toss the salad leaves, radishes, onion and potatoes.
Step 7
Diagonally slice the pork across the grain.
Step 8
Add the pork to the salad with the dressing and toss to coat.
Step 9
TIP - to toast the sesame seeds, dry fry in a small non-stick frying pan over medium heat for 2-3 minutes or until lightly toasted.
Tips
No special items needed.
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