We eat with the seasons.
We don't eat salads during the winter. Normally, we only have them when the lettuce or spinach is growing in our garden.
I make exceptions this time of year, though, when the salad greens start showing up in the markets. I know they're fresh and I know they're organic.... A friend explained once - if you find snails and slugs in your lettuce you know it's been grown without pesticides.
It takes a bit more effort to wash it, though.....
Spinach and white beans are one of my favorite salad combinations.
Here the salad is served with marinated, grilled pork chops for a simple spring dinner, full of heart-healthy foods.
2 - 3 pork chops 350gr, 12.5oz boneless top loin chops
1 cup tomato sauce 225gr, 8oz
3 cloves garlic 12gr, .42oz
3 tbs red wine vinegar 45gr, 1.5oz
3 tbs olive oil, the good stuff...for salads 40.5gr, 1.43oz
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 cups white beans (cannellini) 270gr, 9.5oz, app 15oz can, drained
fresh spinach for a salad for two, 4oz 115gr, 4oz
2 tbs fresh marjoram or oregano
1/2 cup cherry or grape tomatoes 90gr, 3.2oz
1/2 red onion 100gr, 3.5oz
1 tbs Dijon mustard 15gr, .53oz
1 tbs cornstarch (maizena) 8gr, .28oz
Mince garlic. Mix tomato sauce, garlic, 1 tbs oil, 1 tbs vinegar, 1 tsp basil, 1 tsp oregano in shallow baking dish. Add chops and allow to marinate while preparing salad.
Wash and tear spinach for salad. Drain and rinse beans. Thinly slice red onion. Cut tomatoes in half. In large bowl mix remaining vinegar, oil, and dried herbs. Add mustard and whisk well to combine. Add onion, toss well and allow to marinate. Tear marjoram leaves off stems, but leave whole.
Cook pork chops (reserve marinade) on barbecue grill or broil (grill) for 6 - 8 minutes per side, depending on thickness, until done. Chops can also be pan-fried for about the same amount of time. While chops are cooking, mix cornstarch into reserved marinade in a small sauce pan. Bring marinade to a simmer over medium heat, stirring until thickened. When chops are almost done add beans, marjoram, spinach, tomato to vinaigrette/onions and toss well to combine. Arrange salad on plates. Put chop(s) next to salad and serve with sauce on the side.
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Entire Recipe / per serving
Calories:
1476
/ 738
Total Carbohydrates: 108 / 54
Dietary Fiber: 27 / 13.5
Total Fat: 67 / 33.5
Saturated
Fat: 14 / 7
Cholesterol: 234 / 117
Protein:
110
/ 55
Calcium: 475 / 237.5
Sodium:
2276 / 1138
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
