with Fresh Salad and Mustard-Ranch Dressing
Pork and apple are the star ingredients of this crisp and flavourful salad, featuring zippy mustard-ranch dressing. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Ground pork • Gala apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Cucumber • Shallot • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat).
Allergens
Utensils
Tags
Ground Pork
250 g
Panko Breadcrumbs
0.165 cup
Gala Apple
1 unit(s)
Spring Mix
113 g
Baby Tomatoes
113 g
Mini Cucumber
1 unit(s)
Shallot
1 unit(s)
White Cheddar Cheese, shredded
0.25 cup
Ranch Dressing
2 tbsp
White Wine Vinegar
1 tbsp
Whole Grain Mustard
1 tbsp
Sugar
2 tsp
Oil
3 tsp
Salt
0.188 tsp
Pepper
0.125 tsp
- Peel, then cut shallot into 1/8-inch slices.
- To a small pot, add shallots, 1 tbsp (2 tbsp) vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool. (TIP: Any leftover pickled shallots and pickling liquid can be saved and refrigerated for up to 3 days!)
- Meanwhile, halve tomatoes.
- Thinly slice cucumber.
- Core apple. Coarsely grate half the apple. Cut remaining apple into 1/2-inch pieces.
- To another medium bowl, add pork, grated apple, half the panko (use all for 4 servings) and half the mustard. Season with pepper and 1/8 tsp (1/4 tsp) salt, then combine.
- Divide mixture into 6 equal portions (12 for 4 servings).
- Roll portions into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)
- Heat a large non-stick pan over medium.
- When hot, add 2 tsp (4 tsp) oil, then patties. Cook for 3-4 min, until golden all over and cooked through.**
- Remove from heat.
- Transfer patties to a plate.
- Meanwhile, in a small bowl, combine ranch and remaining mustard. Season with pepper.
- Over a large bowl, drain pickled shallots, reserving 1 tbsp (2 tbsp) pickling liquid. Discard any remaining pickling liquid.
- To the same bowl, add 1 tsp (2 tsp) oil, then whisk to combine.
- Add diced apples, tomatoes, cucumbers, spring mix and pickled shallots to the bowl, then toss to coat.
- Divide salad between plates. Top with patties.
- Drizzle with mustard-ranch dressing.
- Sprinkle half the cheese (use all for 4 servings) over top.
590
kcal
Calories
37
g
Fat
12
g
Saturated Fat
30
g
Carbohydrate
18
g
Sugar
4
g
Dietary Fiber
31
g
Protein
100
mg
Cholesterol
630
mg
Sodium
0.4
g
Trans Fat
900
mg
Potassium
175
mg
Calcium
3
mg
Iron
with Fresh Salad and Mustard-Ranch Dressing
