Healthy Ideas Eating Healthy on a Budget Southwest Salad with Grilled Pork
Eat healthy and save money! Every week we will offer a new recipe featuring healthy ingredients on special in this week's circular.
Hearty Spring Salads
Warmer weather calls for lighter meals that won’t heat up the kitchen, so fire up the grill and create some fantastic spring salads!
For an easy, budget-friendly family dinner with very little clean-up, marinate chicken, pork or beef, grill and cut into strips. Or, try salmon for a change of pace. While you’re at it, brush onions, asparagus or peppers with olive oil, sprinkle with sea salt and grill until crisp-tender. Cut into bite-sized pieces and add to your salad.
Save with this week’s Eating Healthy on a Budget recipe, featuring items from our current circular.
Southwest Salad with Grilled Pork
Fill your plate with veggies and top with marinated, grilled pork for a salad meal. Lime juice and zest add layers of flavor to the marinade and dressing. Slice up some mangoes for dessert.
| Makes 4, 14 ounce servings • Prep time: 15 minutes • Cook time: 10 minutes |
- 2 limes for juice and zest
- 1 Tablespoon GIANT canola oil
- 1 teaspoon crushed garlic
- 1/4 teaspoon GIANT salt
- 1/8 teaspoon ground cumin
- Dash of cayenne pepper or to taste
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- 4 boneless pork loin chops (1 lb total)
- 6 cups shredded lettuce
- 1 can (15oz) GIANT whole kernel golden corn, no salt added, drained
- 1/4 cup sliced scallions or diced onions
- 1 cup diced tomatoes
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In a measuring cup, combine lime juice and zest, oil, garlic, salt, cumin and cayenne pepper. Pour 1/4 cup into a separate container, cover and refrigerate. Place pork in a shallow glass or ceramic baking dish and spoon remaining marinade over chops, turning to coat both sides. Cover and marinate 30 minutes at room temperature or overnight in refrigerator. Preheat grill to medium hot. Grill chops on the hottest part of the grill 1 to 2 minutes per side. Move chops to edge of grill, cover and continue grilling, about 2 minutes per side, or until a meat thermometer registers 145 degrees. Transfer to a plate, cover, and let rest for 10 minutes. Divide lettuce, corn, onions and tomatoes among 4 plates. Slice pork into strips and arrange over salad. Drizzle each salad with a tablespoon of reserved marinade.
Nutrition information per serving: 390 calories, 21g fat, 6g saturated fat, 70mg cholesterol, 200mg sodium, 26g carbohydrate, 3g fiber, 7g sugars, 27g protein
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