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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another version of Panzanella. Great summer salad. Cook time includes the marinating time. Ingredients:
4 boneless pork chops, 1/2 inch thick |
2/3 cup bottled italian salad dressing |
3 tablespoons balsamic vinegar |
4 slices italian bread, cut 1/2-inch thick |
1 (10 ounce) package italian mixed salad greens |
1 cup canned cannellini beans, drained and rinsed |
1 cup chopped ripe tomato |
fresh ground pepper, to taste |
1/4 cup finely grated parmesan cheese |
Directions:
1. Combine Italian salad dressing and balsamic vinegar; place 1/3 cup dressing mixture in resealable bag along with pork chops; seal bag and refrigerate for at least 30 minutes or as long as overnight.
2. Cover and reserve remaining dressing.
3. Prepare grill to medium-hot. Remove chops from marinade and discard marinade.
4. Grill over direct heat for 5 minutes per side, until browned.
5. Remove from grill and keep warm.
6. Grill bread slices 2-3 minutes per side until nicely toasted.
7. Remove bread from grill and cut into 1/2 inch cubes.
8. Meanwhile, combine lettuce, beans and tomato in large bowl. Add bread pieces and reserved dressing mixture; toss to coat. Slice pork chops and lay on top of salad.
9. Garnish with black pepper and parmesan cheese.
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