Bitter greens, such as arugula, are rich in an array of health-protective phytochemicals. Plus, their pungent flavor is a perfect counterpoint to the rich tasting pork and the sweet pears.
Makes 4 servings I Hands-on time: 15 minutes I Total time: 20 minutes
- 2 teaspoons sesame oil
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon sherry vinegar or cider vinegar
- 4 well-trimmed boneless loin pork chops 3/4-inch thick, (4 ounces each)
- 2 teaspoons extra virgin olive oil
- Ground black pepper
- 4 cups baby spinach
- 4 cups baby arugula
- 2 pears, such as Bosc, thinly sliced lengthwise
- 1/4 cup coarsely chopped toasted walnuts
- To make the dressing: In a small bowl, whisk together the sesame oil, soy sauce and vinegar. Measure out 2 teaspoons of the mixture and set aside in another bowl.
- To make the salad: Preheat a grill or grill pan. Brush the pork chops with the olive oil and season with pepper. Grill until cooked through but still juicy, 2 to 3 minutes per side. Let sit for 5 minutes before slicing.
- In a large bowl, toss the spinach and arugula with the dressing.
- Pour the meat juices into the 2 teaspoons of reserved dressing. Serve the pork and pears on a bed of greens. Drizzle with the dressing-juice mixture and top with the walnuts.
Per serving: 314 calories, 24g protein, 17g fat (3.5g saturated), 5g fiber, 100mg calcium, 12mg vitamin C, 19g carbohydrate, 238mg sodium.
– from the book, “The Digest Diet Cookbook” by Liz Vaccariello, Editor-in-Chief of the Reader’s Digest.