Danny Kim
Recipe information
Yield
1 Servings
Ingredients
3
ounces leftover cold sliced pork from Roasted Pork Tenderloin with Porcini Broth (click here for recipe)
1
cup cooked barley
1
cup sautéed mushrooms
4
cups arugula
2
tablespoons Whole Grain Mustard Vinaigrette (click here for recipe)
1
tablespoon toasted chopped hazelnuts
Need to make a substitution?
Preparation
Toss pork, barley, mushrooms, and arugula with vinaigrette. Top with hazelnuts.
Nutrition Per Serving
Calories (kcal) 670 Fat (g) 46 Saturated Fat (g) 9 Cholesterol (mg) 70 Carbohydrates (g) 39 Dietary Fiber (g) 7 Total Sugars (g) 3 Protein (g) 29 Sodium (mg) 100