What? A salad with rice in it?! Yup! Asian Pork Power Salad with Rice is marinated thin cut pork chops with a divine mix of power greens, asparagus, broccoli and crunchy cucumbers! The dressing is an amino based (Bragg’s – a soy sauce alternative) with a bit of sweet like a teriyaki and red pepper flake spice. I used it for both the marinade and dressing- winner winner salad for dinner!
Instead of a piece of bread or two that is often served with a salad, I add white sushi style rice right into the mix. I like a little carby delight sometimes and this combo fits the bill perfectly. Organic white rice is easily digestible and less toxic than other forms of rice. As long as the rice nicely balanced with veggies and a protein the GI (glycemic index) rating will stay lower vs eating by itself. Choose a power green mix with spinach and chard that can handle getting slightly wilted as the meat and rice are warm when you mix it all together.
I make salads at least 2 or 3 nights a week in the summer especially. Sometimes I get into a rut and just rinse and repeat with the same ingredients; not this time! Chad is already asking when we are having this dinner again; it’s an approved manly man salad I guess then huh?
I got this idea to add the rice in from poki bowls, they are all the rage around here right now. You can order them with ½ rice and ½ salad base with your fish and veggies. I mix it all up so I can taste it all in each bite. So, I was like hmm…lets mix it up and give it a try= bingo.
Recipe
Sauce;
1/4 c Braggs amino
1/4 c evoo
1/4 c coconut sugar
1/8 c rice wine vinegar seasoned
1/2 t red chili flakes
Salad;
1 lb pork loin center cut chops
1 b asparagus
2 c broccoli
1 small cucumber
1/2 c peas
2 c cooked white rice
4 c power greens
Serves 3-4 dinner size
Prepare;
- Start the rice in cooker as directed, make the marinade, mix and divide in half.
- Slice pork in fajitas style slices and grab an airtight container. Drop in the pork and half the marinade together and set aside while you prepare everything else.
- Gently steam the asparagus and broccoli for 5-7 min, chop up the asparagus, broccoli and cucumber into small bite size pieces.
- Get a medium size frying up to medium temperature and cook the pork with the marinade liquid from the container too. Cook for 8-10 minutes or until completely well done cooked- no pink unless you are super confident of the source! Let rest for about 5 minutes in the pan.
- In a large bowl drop in the power greens and pork on the greens. Give this about a 5-minute rest to slightly wilt the green and cool off the meat. Then add all remaining veggies, rice and the other ½ of the dressing that was set aside. Mix everyone together and serve.
Makes 3-4 dinner size salads
Time 30-40 minutes