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Pork Salad

Pork Salad recipe image
This vibrant Pork Salad is a delightful twist on traditional cold salads, combining the savory crunch of crispy bacon with the fresh sweetness of sugar snap peas and frozen peas. The dish is elevated by the subtle sharpness of halved shallots and a light deglaze of white wine, creating a complex flavor profile that is both refreshing and satisfying. It&# 226;ÂÂs perfect for a light lunch, a summer picnic, or as a unique side dish to accompany grilled meats. The mix of texturesâÂÂfrom the crisp vegetables to the tender porkâÂÂmakes every bite interesting. Simple to assemble with pantry staples, this recipe offers a healthy yet indulgent meal option that brings a touch of Mediterranean flair to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 368.5
Dietary: Gluten-free
Description
This vibrant Pork Salad is a delightful twist on traditional cold salads, combining the savory crunch of crispy bacon with the fresh sweetness of sugar snap peas and frozen peas. The dish is elevated by the subtle sharpness of halved shallots and a light deglaze of white wine, creating a complex flavor profile that is both refreshing and satisfying. It&# 226;ÂÂs perfect for a light lunch, a summer picnic, or as a unique side dish to accompany grilled meats. The mix of texturesâÂÂfrom the crisp vegetables to the tender porkâÂÂmakes every bite interesting. Simple to assemble with pantry staples, this recipe offers a healthy yet indulgent meal option that brings a touch of Mediterranean flair to your table.
Ingredients
  • 2 Cups frozen peas
  • 1 tablespoons Vegetable or olive oil,
  • 6 Eschalots, halved, sliced
  • g diced bacon
  • g sugar snap peas
  • 2 Tablespoons white wine
Directions
  1. 1
    Bring a pot of salted water to a boil and cook the frozen peas for 2-3 minutes until tender-crisp.
  2. 2
    Drain the peas and immediately refresh them under cold running water to stop the cooking process; drain well.
  3. 3
    Trim the ends off the sugar snap peas and cut them in half diagonally if they are large.
  4. 4
    In a large skillet, cook the diced bacon over medium heat until crisp and golden brown.
  5. 5
    Remove the bacon from the skillet, leaving the rendered fat behind, and set aside on a paper towel.
  6. 6
    Add the sliced shallots to the hot bacon fat and sauté for 2-3 minutes until softened and translucent.
  7. 7
    Pour in the white wine and let it simmer for 1 minute to deglaze the pan, scraping up any browned bits.
  8. 8
    Remove the skillet from heat and let the shallot-wine mixture cool slightly.
  9. 9
    In a large mixing bowl, combine the cooled peas, sugar snap peas, and sautéed shallots.
  10. 10
    Add the crisp bacon pieces to the bowl and toss everything together gently.
  11. 11
    Season with salt and pepper to taste, then serve immediately or chill for 10 minutes before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 368.5kcal
% Daily Value *
Total Fat 14.7g23%
Saturated Fat 4.0g20%
Cholesterol 11.5mg4%
Sodium 435.8mg19%
Total Carbohydrate 42.3g15%
Dietary Fiber 6.8g28%
Sugars 32.0g
Protein 15.7g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork salad, bacon salad, sugar snap peas, shallots, frozen peas, white wine vinaigrette, cold salad, summer lunch, vegetable salad, quick dinner, mediterranean style, crunchy salad
Read it online: https://www.chefs-mate.com/recipe/pork-salad-37/