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Tuscan Pork and Bean Salad

Ingredients

  • 2 cooked pork chops, cut into 1/2-inch cubes *
  • 1 10-oz package Mediterranean greens, (such as escarole, endive, radicchio)
  • 1 15-oz can cannellini beans, OR Great Northern beans, rinsed and drained
  • 1 4-oz jar Pimiento strips
  • 2 tomatoes, cubed
  • 1 14-oz can artichoke hearts, drained and quartered
  • 1/4 cup green onion, sliced
  • 1/2 cup Italian dressing
  • 1/4 cup Parmesan cheese, grated

No. Servings: 4 servings

Cooking time: 10 minutes

Tuscan Pork and Bean Salad

In shallow serving bowl toss together all ingredients, except for the parmesan cheese, with dressing. Portion onto individual serving plates; top each serving with 1 tablespoon cheese.

* Use the leftovers from Balsamic Pork Chops.

Serving Suggestions

Simple Balsamic Pork Chops get transformed into a Tuscan salad and give whole new meaning to “pork and beans.” Serve this entree salad with wedges of fresh focaccia bread.

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