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Crispy Pork And Nectarine Salad With Garlic Croutons

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  Ripe nectarines 4 , skinned, stoned and sliced
  Loin pork 4 Ounce, cut into thin strips (100 Grams)
  Bean sprouts 9 Ounce (250 Grams)
  Onions spring 4 , cut into diagonal slices
  Green pepper To Taste, cut into thin strips
  Celery sticks 2 , sliced
  Sunflower seeds 30 Milliliter (2 Tablespoon)
  Sunflower oil 30 Milliliter (2 Tablespoon)
  Orange juice 15 Milliliter (1 Tablespoon)
  Lemon juice 2 Teaspoon (10 Milliliters)
  Caster sugar 1 Teaspoon (5 Milliliters)
  Dijon mustard 1 Teaspoon (5 Milliliters)
  Bread slice 2 , cubed
  Oil 1 Teaspoon
  Garlic 1 Clove (5 gm), chopped

Put all the prepared salad ingredients in a bowl and toss gently.
Leave in a cool place if you are not serving straight away.
Whisk the dressing ingredients together.
Fry (saute) the bread cubes in a little oil with the garlic added until golden brown.
Drain on kitchen paper (paper towels).
When ready to serve, pour the dressing over the salad.
Toss gently, pile into bowls and garnish with the garlic croutons.

Recipe Summary

Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1234 Calories from Fat 601

% Daily Value*

Total Fat 69 g106.7%

Saturated Fat 11.2 g55.9%

Trans Fat 0 g

Cholesterol 65 mg21.7%

Sodium 524.8 mg21.9%

Total Carbohydrates 124 g41.3%

Dietary Fiber 21.4 g85.6%

Sugars 66 g

Protein 47 g93.8%

Vitamin A 59% Vitamin C 156.7%

Calcium 23.6% Iron 50.7%

*Based on a 2000 Calorie diet

Crispy Pork And Nectarine Salad With Garlic Croutons Recipe