with Fresh Salad and BBQ-Mustard Dressing
Pork and apple are the star ingredients of this crisp and flavourful salad, featuring a sweet and tangy BBQ-mustard 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 • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • 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).
Allergens
Utensils
Tags
Ground Pork
250 g
Panko Breadcrumbs
0.33 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
BBQ Sauce
2 tbsp
White Wine Vinegar
2 tbsp
Whole Grain Mustard
1 tbsp
Sugar
2 tsp
Oil
1.5 tbsp
Salt
0.188 tsp
Pepper
0.125 tsp
- Peel, then cut shallot into 1/8-inch slices.
- Add shallots, 1 1/2 tbsp (3 tbsp) vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Meanwhile, halve tomatoes.
- Thinly slice cucumber.
- Core apple. Coarsely grate half the apple. Cut remaining apple into 1/2-inch pieces.
- Add pork, panko, grated apple and half the mustard to another medium bowl. Season with pepper and 1/8 tsp (1/4 tsp) salt, then combine.
- Divide mixture into 6 equal portions (12 for 4 ppl).
- 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 1/2 tbsp (1 tbsp) oil, then patties. Cook until golden-brown all over and cooked through, 3-4 min per side.**
- Remove from heat.
- Transfer patties to a plate.
- Meanwhile, combine half the BBQ sauce (use all for 4 ppl), remaining vinegar and remaining mustard in another small bowl. Season with pepper.
- Drain pickled shallots over another large bowl, reserving 1 tbsp (2 tbsp) pickling liquid. Discard any remaining pickling liquid.
- Add 1 tbsp (2 tbsp) oil to the bowl with pickling liquid, 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 BBQ-mustard dressing.
- Sprinkle half the cheese (use all for 4 ppl) over top.
630
kcal
Calories
36
g
Fat
12
g
Saturated Fat
45
g
Carbohydrate
23
g
Sugar
4
g
Dietary Fiber
32
g
Protein
95
mg
Cholesterol
670
mg
Sodium
0.4
g
Trans Fat
900
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Fresh Salad and Mustard-Ranch Dressing
