Topped with warm balsamic pork and Manchego cheese, this salad is the perfect lunch on a summer day.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl whisk together balsamic vinegar and mustard. Set aside 3 tablespoons of the marinade. Pour the remaining marinade over meat. Seal bag, turn to coat meat. Marinate in the refrigerator 15 minutes.

  • Preheat oven to 425 degrees F. Line a shallow roasting pan with foil. Drain meat, discarding marinade. Place meat in the prepared roasting pan. Roast 25 to 30 minutes or until an instant-read thermometer inserted in meat registers 145 degrees F. Remove from oven; let stand 3 minutes.

  • Meanwhile, for salad, in a large bowl whisk together the reserved 3 tablespoons marinade, the oil, salt and pepper. Add lettuce and strawberries; toss gently to coat.

  • Arrange salad on a serving platter; sprinkle with cheese. Slice meat and arrange on top of salad.

Nutrition Facts

277.8 calories; protein 28.5g 57% DV; carbohydrates 12.6g 4% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 8.8g; fat 11.7g 18% DV; saturated fat 5.3g 26% DV; cholesterol 87.7mg 29% DV; vitamin a iu 4253.1IU 85% DV; vitamin c 44.2mg 74% DV; folate 81.2mcg 20% DV; calcium 167mg 17% DV; iron 2.1mg 12% DV; magnesium 50.6mg 18% DV; potassium 716.1mg 20% DV; sodium 511.3mg 21% DV.