Green Salad with Grilled Pork, Cranberries, and Roast Garlic Basalmic dressing

Green Salad with Grilled Pork, Cranberries, and Roast Garlic Balsamic

1/2 tablespoon olive oil – $0.29
1/2 clove garlic – $0.05*
1 pork chop – $0.96** (make 2, one for tomorrow’s lunch)
salt and pepper to taste $0.05
1/2 tablespoon of balsamic – $0.16
1/4 tsp dijon mustard $0.01
.75 ounce spinach -$0.20
2 leafs escarole – $0.16***
1 tablespoon dried cranberries $0.28
1/2 oz carrot – $0.08****

Total for recipe – $2.08 per serving
Calories: 227 Fat: 13.4 Protein: 20  

In a small pan, heat olive oil and half clove garlic for 2 minutes, until the oil is infused and the clove is starting to brown.
Set to the side to cool.
Whisk together balsamic and dijon, with a sprinkle of salt and pepper.
Preheat the grill pan to medium high.
Season pork with salt and pepper.
Grill pork for 2 minutes, then rotate 90 degrees to create hatch marks.
Grill another 2 minutes.
While pork is grill, whisk oil into balsamic mixture, drop by drop.
Flip pork and grill another to an internal temp of 155, about 2-4 minutes, depending on the thickness.
Remove from grill and rest.
Wash, dry, and tear greens. If you don’t have a salad spinner, use paper towels.
When pork is rested, cut into bite sized pieces, and place on salad.
Sprinkle with cranberries, peel carrot slices in with vegetable peeler, and drizzle with balsamic.

*Price reflects whole clove. What am I gonna do with half a clove?

**As previously mentioned, I always find some kind of pork chop on sale. You can buy chicken thighs if you can’t find pork on sale, but it will not work as well in this recipe as pork will. It would still be alright. You could easily (and cheaply) replace the protein in this recipe with cheese and/or nuts.
***If you do not like bitterness in your salads, avoid escarole. It’s extremely bitter. I like the bite to balance out the sweetness of the cranberry in this recipe, but it’s not necessary.
****This price reflects the whole carrot. I snack on the rest.

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