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


Recipe Summary test

15 mins
55 mins


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

278 calories; protein 28.5g; carbohydrates 12.6g; dietary fiber 2.5g; sugars 8.8g; fat 11.7g; saturated fat 5.3g; cholesterol 87.7mg; vitamin a iu 4253.1IU; vitamin c 44.2mg; folate 81.2mcg; calcium 167mg; iron 2.1mg; magnesium 50.6mg; potassium 716.1mg; sodium 511.3mg.