Leigh

Broccoli salad

Posted on by Leigh

Broccoli salad

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Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigerate: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 763kcal

Ingredients

Salad

  • 500 g fresh broccoli florets
  • 100 g red onion finely chopped
  • 100 g raisins or dried cranberries
  • 100 g sunflower seeds
  • 100 g bacon bits (optional, omit for a vegetarian version)

Dressing

  • 200 g mayonnaise
  • 30 g white sugar
  • 30 g white vinegar
  • 10 g Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Prepare the Broccoli: Wash the broccoli florets and cut them into bite-sized pieces.
  • Blanch the Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 2-3 minutes or until they are slightly tender but still crisp. Drain the broccoli and immediately place it in a bowl of ice water to stop the cooking process. Drain again and pat dry with a paper towel.
  • Prepare the Dressing: In a small bowl, whisk together the mayonnaise, white sugar, white vinegar, Dijon mustard, salt, and pepper until the sugar has dissolved and the dressing is well combined.
  • Combine Ingredients: In a large salad bowl, combine the blanched broccoli, chopped red onion, raisins or dried cranberries, sunflower seeds, and bacon bits if using.
  • Add Dressing: Pour the dressing over the salad ingredients and toss well to coat everything evenly.
  • Chill and Serve: Cover the salad bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
  • Serve: Serve chilled and enjoy your delicious broccoli salad!
    Feel free to adjust the quantities of ingredients to suit your taste preferences. Enjoy your meal!
Nutrition Facts
Broccoli salad
Amount per Serving
Calories
763
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
32
g
Monounsaturated Fat
 
15
g
Cholesterol
 
21
mg
7
%
Sodium
 
839
mg
36
%
Potassium
 
849
mg
24
%
Carbohydrates
 
50
g
17
%
Fiber
 
10
g
42
%
Sugar
 
12
g
13
%
Protein
 
18
g
36
%
Vitamin A
 
826
IU
17
%
Vitamin C
 
116
mg
141
%
Calcium
 
122
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Avocado and corn salad

Posted on by Leigh

Avocado and corn salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 243kcal

Ingredients

  • 2 ripe avocados diced
  • 2 cups corn kernels (you can use fresh, canned, or frozen corn)
  • 1 red bell pepper diced
  • 1 red onion finely chopped
  • 1/4 cup fresh lime juice
  • 2 olive oil
  • 1/4 cup fresh cilantro leaves chopped
  • 1-2 garlic cloves minced for added flavor (optional)
  • salt to taste
  • pepper to taste

Instructions

  • If you're using fresh corn, boil or steam it until it's tender, then cut the kernels off the cob. If using canned or frozen corn, make sure to thaw and drain it.
  • In a large bowl, combine the diced avocados, corn kernels, diced red bell pepper, and finely chopped red onion.
  • In a separate small bowl, whisk together the fresh lime juice, olive oil, and minced garlic (if using).
  • Pour the lime and olive oil dressing over the avocado and corn mixture. Gently toss everything together to coat the ingredients evenly.
  • Add chopped cilantro leaves and season the salad with salt and black pepper to taste. Mix well.
  • Taste the salad and adjust the seasoning or lime juice as needed.
  • Refrigerate the salad for about 30 minutes to allow the flavors to meld together.
  • Serve the avocado and corn salad cold as a side dish or a refreshing appetizer.
    Enjoy your delicious Avocado and Corn Salad!
Nutrition Facts
Avocado and corn salad
Amount per Serving
Calories
243
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
188
mg
8
%
Potassium
 
713
mg
20
%
Carbohydrates
 
26
g
9
%
Fiber
 
10
g
42
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
1189
IU
24
%
Vitamin C
 
52
mg
63
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Asparagus salad

Posted on by Leigh

Asparagus salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 320kcal

Ingredients

Salad

  • 500 g fresh asparagus
  • 150 g cherry tomatoes
  • 100 g mozzarella cheese (mini mozzarella balls or diced mozzarella)
  • 50 g mixed greens (e.g., arugula, spinach, or lettuce)
  • 30 g pine nuts toasted
  • 1 red onion thinly sliced

Dressing

  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Wash and trim the asparagus by snapping off the tough ends.
  • Cut the asparagus into bite-sized pieces, about 2-3 centimeters long.
  • Blanch the asparagus in boiling salted water for about 2-3 minutes until they are tender but still crisp. Then, immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Adjust the seasoning to taste.
  • In a large salad bowl, combine the blanched asparagus, cherry tomatoes (halved), fresh mozzarella cheese, mixed greens, toasted pine nuts, and sliced red onion.
  • Drizzle the dressing over the salad ingredients.
  • Gently toss the salad until everything is well coated with the dressing.
  • Serve your asparagus salad immediately as a side dish or a light meal.
    Enjoy your delicious asparagus salad!
Nutrition Facts
Asparagus salad
Amount per Serving
Calories
320
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
20
mg
7
%
Sodium
 
184
mg
8
%
Potassium
 
474
mg
14
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
11
g
12
%
Protein
 
10
g
20
%
Vitamin A
 
1443
IU
29
%
Vitamin C
 
21
mg
25
%
Calcium
 
173
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lettuce wraps with corn salsa

Posted on by Leigh

Lettuce wraps with corn salsa

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Servings: 2 people
Calories: 179kcal

Ingredients

  • 300 corn kernels (fresh, frozen, or canned and drained)
  • 1 red onion finely chopped
  • 1 red bell pepper diced
  • 1 jalapeño pepper seeded and finely chopped (adjust to your spice preference)
  • 30 g fresh cilantro chopped
  • juice of 2 limes
  • salt to taste
  • pepper to taste
  • 1 lettuce

Instructions

  • In a bowl, combine the corn kernels, chopped red onion, diced red bell pepper, and finely chopped jalapeño pepper.
  • Add the fresh cilantro to the bowl and gently toss everything together.
  • Squeeze the juice of two limes over the mixture and stir to combine.
  • Season the corn salsa with salt and pepper to taste. Adjust the seasoning as needed.
  • Spoon the corn salsa over the vegan lettuce wraps as a topping or serve it on the side as a refreshing accompaniment. Enjoy your delicious Vegan Lettuce Wraps with Corn Salsa!
Nutrition Facts
Lettuce wraps with corn salsa
Amount per Serving
Calories
179
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
346
mg
15
%
Potassium
 
862
mg
25
%
Carbohydrates
 
39
g
13
%
Fiber
 
9
g
38
%
Sugar
 
17
g
19
%
Protein
 
7
g
14
%
Vitamin A
 
4297
IU
86
%
Vitamin C
 
94
mg
114
%
Calcium
 
80
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Honey soy duck salad

Posted on by Leigh

Honey soy duck salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 675kcal

Ingredients

Duck

  • 400 g duck breasts (2 fillets)
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • salt to taste
  • pepper to taste

Salad

  • 200 mixed salad greens (e.g., lettuce, spinach, arugula)
  • 1 cucumber sliced
  • 1 carrot julienned
  • 1 red bell pepper sliced
  • 1/2 red onion thinly sliced
  • 100 g cherry tomatoes halved
  • 50 g roasted peanuts chopped
  • fresh cilantro leaves for garnish

Dressing

  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp ginger minced
  • 1 tsp garlic minced

Instructions

  • In a bowl, combine honey, soy sauce, minced ginger, minced garlic, salt, and pepper.
  • Score the duck breasts with a sharp knife (make shallow cuts on the skin side).
  • Place the duck breasts in a shallow dish and pour the marinade over them.
  • Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
  • Preheat your oven to 200°C (392°F).
  • Heat a large ovenproof skillet over medium-high heat.
  • Once hot, add the duck breasts, skin side down, and sear for about 2-3 minutes until the skin is crispy and brown.
  • Flip the duck breasts and cook for an additional 2 minutes on the other side.
  • Transfer the skillet to the preheated oven and roast for 10-12 minutes for medium-rare, or longer if you prefer your duck more well-done.
  • Remove from the oven and let the duck rest for a few minutes before slicing it thinly.
  • In a large salad bowl, combine the mixed salad greens, sliced cucumber, julienned carrot, sliced red bell pepper, thinly sliced red onion, and halved cherry tomatoes.
  • In a small bowl, whisk together olive oil, sesame oil, soy sauce, rice vinegar, honey, minced ginger, and minced garlic.
  • Arrange the sliced duck on top of the salad.
  • Drizzle the dressing over the salad and duck.
  • Sprinkle the chopped roasted peanuts on top for some crunch.
  • Garnish the salad with fresh cilantro leaves.
    Enjoy your delicious Honey Soy Duck Salad!
Nutrition Facts
Honey soy duck salad
Serving Size
 
1 Serving
Amount per Serving
Calories
675
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
28
g
Cholesterol
 
76
mg
25
%
Sodium
 
1168
mg
51
%
Potassium
 
738
mg
21
%
Carbohydrates
 
26
g
9
%
Fiber
 
3
g
13
%
Sugar
 
18
g
20
%
Protein
 
19
g
38
%
Vitamin A
 
4392
IU
88
%
Vitamin C
 
63
mg
76
%
Calcium
 
61
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Smoked chicken wrap

Posted on by Leigh

Smoked chicken wrap

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 431kcal

Ingredients

  • 200 g store-bought smoked chicken slices
  • 1 large tortilla wrap
  • 50 g mixed salad greens (lettuce, spinach, arugula, etc.)
  • 50 g cherry tomatoes halved
  • 50 g cucumber thinly sliced
  • 30 g red onion thinly sliced
  • 30 g bell pepper thinly sliced
  • 2-3 tbsp salad dressing
  • salt and pepper

Instructions

  • Start by preparing all your ingredients. Wash and chop the salad greens, cherry tomatoes, cucumber, red onion, and bell pepper.
  • Lay the tortilla wrap flat on a clean surface.
  • Place the mixed salad greens in the center of the tortilla, leaving some space around the edges.
  • Arrange the smoked chicken slices on top of the salad greens.
  • Add the cherry tomatoes, cucumber slices, red onion, and bell pepper on top of the chicken.
  • Drizzle the salad dressing over the ingredients. You can use as much or as little dressing as you prefer.
  • Season the wrap with a pinch of salt and a dash of black pepper to taste.
  • Fold the sides of the tortilla inwards and then roll it up tightly from the bottom to create the wrap.
  • Slice the wrap in half diagonally if desired, and it's ready to serve.
  • Enjoy your delicious store-bought smoked chicken wrap!
    Feel free to customize this recipe by adding your favorite ingredients or sauces to suit your taste. Enjoy your meal!
Nutrition Facts
Smoked chicken wrap
Amount per Serving
Calories
431
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
4
g
Cholesterol
 
128
mg
43
%
Sodium
 
757
mg
33
%
Potassium
 
1171
mg
33
%
Carbohydrates
 
28
g
9
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
47
g
94
%
Vitamin A
 
1859
IU
37
%
Vitamin C
 
68
mg
82
%
Calcium
 
85
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Smoked chicken salad

Posted on by Leigh

Smoked chicken salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 people
Calories: 568kcal

Ingredients

Salad

  • 200 g salad greens (lettuce, spinach, arugula, etc.)
  • 150 g chicken smoked shredded or sliced
  • 100 g cherry tomatoes halved
  • 1 cucumber thinly sliced
  • 1 red onion thinly sliced
  • 50 g feta cheese crumbled
  • 50 g almonds roasted, chopped

Dressing

  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 garlic clove minced
  • 1 tsp Dijon mustard

Instructions

  • In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper until well combined. Set aside.
  • In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and red onion slices.
  • Add the store-bought smoked chicken to the salad.
  • Sprinkle crumbled feta cheese and chopped roasted almonds over the salad.
  • Drizzle the dressing over the salad.
  • Gently toss the salad to coat all the ingredients with the dressing.
  • Divide the smoked chicken salad into individual serving plates or bowls.
    Enjoy your smoked chicken salad! This recipe is quick and easy to prepare, making it a great option for a delicious and satisfying meal. Feel free to customize it by adding other ingredients like avocado, corn, or your favorite salad toppings.
Nutrition Facts
Smoked chicken salad
Serving Size
 
1 Serving
Amount per Serving
Calories
568
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
25
g
Cholesterol
 
70
mg
23
%
Sodium
 
441
mg
19
%
Potassium
 
1070
mg
31
%
Carbohydrates
 
23
g
8
%
Fiber
 
6
g
25
%
Sugar
 
9
g
10
%
Protein
 
28
g
56
%
Vitamin A
 
1620
IU
32
%
Vitamin C
 
45
mg
55
%
Calcium
 
255
mg
26
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Avocado salad

Posted on by Leigh

Avocado salad

Print Pin Rate
Course: Salad
Prep Time: 15 minutes
Servings: 4 people
Calories: 232kcal

Ingredients

  • 2 ripe avocados
  • 1 cucumber
  • 2 medium tomatoes
  • 1 red onion
  • 4 tsp olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves minced
  • salt and pepper to taste
  • 2 tbsp fresh cilantro or parsley chopped (optional, for garnish)

Instructions

  • Peel, pit, and dice the avocados.
  • Peel the cucumber and dice it.
  • Dice the tomatoes.
  • Finely chop the red onion.
  • In a large salad bowl, combine the diced avocados, cucumber, tomatoes, and chopped red onion.
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Adjust the seasoning to your taste.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss all the ingredients together until they are well coated with the dressing.
  • If you prefer your salad cold, cover the bowl and refrigerate for about 30 minutes before serving.
  • Before serving, you can garnish the salad with chopped fresh cilantro or parsley, if desired.
  • Serve your delicious avocado salad as a side dish or a light and healthy meal on its own.
    Enjoy your refreshing avocado salad!
Nutrition Facts
Avocado salad
Amount per Serving
Calories
232
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Sodium
 
13
mg
1
%
Potassium
 
789
mg
23
%
Carbohydrates
 
16
g
5
%
Fiber
 
9
g
38
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
Vitamin A
 
714
IU
14
%
Vitamin C
 
26
mg
32
%
Calcium
 
38
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sesame pork noodle salad

Posted on by Leigh

Sesame pork noodle salad

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Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 522kcal

Ingredients

Pork Marinade

  • 300 g pork loin or tenderloin thinly sliced
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp honey or brown suagr
  • 2 garlic cloves minced
  • 1 tsp grated ginger

Salad

  • 200 g rice noodles
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cucumber thinly sliced
  • 3 green onions thinly sliced
  • 2 tbsp sesame seeds (optional)

Sesame Dressing

  • 3 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1 garlic clove minced

Instructions

Pork:

  • In a bowl, combine the soy sauce, 1 tablespoon of sesame oil, honey, minced garlic, and grated ginger to make the marinade.
  • Place the thinly sliced pork into a resealable plastic bag or a shallow dish.
  • Pour the marinade over the pork, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate.
  • Heat a skillet or frying pan over medium-high heat. Add a little oil.
  • Remove the pork from the marinade and cook in the hot pan for 2-3 minutes on each side until cooked through and slightly caramelized. Set aside.

Noodle Salad:

  • Cook the rice vermicelli noodles according to the package instructions. Usually, this involves soaking them in hot water for a few minutes. Drain and rinse under cold water to stop cooking. Set aside.
  • In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced cucumber, and green onions.

Sesame Dressing:

  • In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic to make the dressing.
  • Pour the dressing over the vegetable mixture and toss to coat everything evenly.

Assemble the Salad:

  • Add the cooked pork slices to the salad.
  • Add the cooked and cooled rice vermicelli noodles to the salad as well.
  • Toss everything together gently until well combined.
  • Sprinkle sesame seeds over the top for added texture and flavor (optional).
  • Serve your Sesame Pork Noodle Salad immediately, or refrigerate it for a cold noodle salad experience.

    Enjoy your delicious Sesame Pork Noodle Salad with these metric measurements!

Nutrition Facts
Sesame pork noodle salad
Amount per Serving
Calories
522
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
9
g
Cholesterol
 
49
mg
16
%
Sodium
 
1182
mg
51
%
Potassium
 
653
mg
19
%
Carbohydrates
 
60
g
20
%
Fiber
 
4
g
17
%
Sugar
 
13
g
14
%
Protein
 
21
g
42
%
Vitamin A
 
5811
IU
116
%
Vitamin C
 
14
mg
17
%
Calcium
 
97
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Grilled pork salad

Posted on by Leigh

Grilled pork salad

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Course: Salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 332kcal

Ingredients

Grilled Pork

  • 400 g pork tenderloin
  • 2 garlic cloves minced
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tsp paprika
  • salt and pepper

Salad

  • 200 g mixed salad greens (lettuce, arugula, spinach, etc.)
  • 1 cucumber sliced
  • 1 red bell pepper thinly sliced
  • 1 small red onion thinly sliced
  • 100 g cherry tomatoes halved
  • 50 g feta cheese crumbled
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste

Instructions

Marinate the Pork:

  • In a bowl, combine the minced garlic, soy sauce, olive oil, paprika, salt, and pepper. Mix well.
  • Place the pork loin or tenderloin in a resealable plastic bag or a shallow dish, and pour the marinade over the meat.
  • Seal the bag or cover the dish and refrigerate for at least 30 minutes, or marinate overnight for better flavor.

Grill the Pork:

  • Preheat your grill to medium-high heat (about 200-220°C).
  • Remove the pork from the marinade and let any excess marinade drip off.
  • Grill the pork for about 4-5 minutes per side, or until it reaches an internal temperature of 63°C (145°F) for medium doneness. Adjust cooking time for your desired level of doneness.
  • Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing it into thin strips.

Prepare the Salad:

  • In a large salad bowl, combine the mixed salad greens, sliced cucumber, red bell pepper, red onion, cherry tomatoes, and crumbled feta cheese.

Make the Salad Dressing:

  • In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.

Assemble the Salad:

  • Drizzle the dressing over the salad ingredients and toss gently to coat.

Serve:

  • Divide the salad among serving plates.
  • Top each salad with the grilled pork slices.
  • Serve immediately and enjoy your delicious grilled pork salad!

    This grilled pork salad is a delightful and healthy meal, perfect for a light lunch or dinner. Adjust the ingredients and dressing to your taste preferences, and feel free to add any other vegetables or toppings you like.

Nutrition Facts
Grilled pork salad
Amount per Serving
Calories
332
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Cholesterol
 
76
mg
25
%
Sodium
 
726
mg
32
%
Potassium
 
788
mg
23
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
25
g
50
%
Vitamin A
 
1981
IU
40
%
Vitamin C
 
60
mg
73
%
Calcium
 
103
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.