Balsamic Pork Mushroom Salad
with Toasted Croutons and Goat Cheese
étiquettes:
Rapido
Allergènes:
Sulfites
•Lait
•Noix
•Amandes
•Blé
•Orge
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation30 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
340 g
Côtelettes de porc, désossées
113 g
Champignons
2 cs
Glaçage balsamique
(Contient Sulfites Peut contenir Sésame, Sulfites, Blé, Moutarde, Noix, Crustacés, Soya, Oeuf, Gluten, Lait, Poisson)
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
113 g
Bébés épinards
¼ tasse(s)
Fromage de chèvre
(Contient Lait)
28 g
Amandes, tranchées
(Contient Noix, Amandes Peut contenir Noix, Arachides)
1 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
Informations nutritionnelles
Énergie (kcal)500 kcal
Graisses15 g
dont saturés4 g
Glucides38 g
dont sucres8 g
Fibres5 g
Protéines51 g
Cholestérol120 mg
Sel1020 mg
Gras Trans0.2 g
Potassium1250 mg
Calcium125 mg
Fer5 mg
Instructions
1
- Thinly slice mushrooms.
- Cut or tear ciabatta into 1/2-inch pieces.
- Toss together ciabatta, 1 tbsp oil (dbl both for 4 ppl) , salt and pepper on an unlined baking sheet.
- Toast in the middle of the oven, stirring halfway through, until lightly golden, 5-6 min.
2
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
3
- Pat pork dry with paper towels.
- Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.
- Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan (used in the same pan step 2), then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
- Roast in the bottom of the oven until cooked through, 8-12 min.**
4
- Add 1/2 tbsp oil (dbl for 4 ppl) to the pan, then mushrooms. Cook, stirring occasionally, until softened, 5-6 min.
- Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.
- Remove pan from heat.
5
- Add 1 tbsp oil (dbl for 4 ppl) and half the balsamic glaze to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Add spinach, mushrooms, half the croutons and half the almonds, then toss to combine.
6
- Thinly slice pork.
- Divide salad and pork between plates.
- Top salad with remaining croutons and remaining almonds.
- Crumble over goat cheese.
- Drizzle over remaining balsamic glaze.