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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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

278 calories; 11.7 g total fat; 5.3 g saturated fat; 88 mg cholesterol; 511 mg sodium. 716 mg potassium; 12.6 g carbohydrates; 2.5 g fiber; 9 g sugar; 28.5 g protein; 4253 IU vitamin a iu; 44 mg vitamin c; 81 mcg folate; 167 mg calcium; 2 mg iron; 51 mg magnesium;