Marjoram-Rubbed Pork & Grilled Potato Salad (Printer-Friendly Version) | Eating Well
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Marjoram-Rubbed Pork & Grilled Potato Salad

http://www.eatingwell.com/recipes/marjoram_rubbed_pork_grilled_potato_salad.html

From EatingWell:  EatingWell Serves Two

Summery and full of fresh herb flavors, this dish is as colorful as it is tasty. If you have fresh summer squash or eggplant, grill it as well and toss it into the salad. Serve with a green salad and cold lemonade.

2 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Preheat grill to high.
  2. Combine garlic, oil, marjoram (or oregano), salt and pepper in a medium bowl. Rub 1 teaspoon of the mixture into both sides of pork. Transfer 1 tablespoon of the mixture to a large bowl and whisk in vinegar until combined. Add potatoes, bell pepper and onion to the medium bowl; toss to coat.
  3. Oil the grill rack (see Tip). Reduce heat to medium and grill the potatoes, turning often, until tender, 15 to 20 minutes. Thread the onion and pepper chunks onto two 10-inch skewers. Grill, turning often, until charred in spots and tender, 10 to 15 minutes. Grill the pork, turning once, 6 to 8 minutes total.
  4. Add the grilled vegetables to the bowl with the reserved dressing along with feta and olives; toss to coat. Serve the pork with the salad.

Nutrition

Per serving : 480 Calories; 26 g Fat; 7 g Sat; 16 g Mono; 77 mg Cholesterol; 31 g Carbohydrates; 30 g Protein; 4 g Fiber; 584 mg Sodium; 1127 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 3 fat

Tips & Notes