Cuban Chopped Salad (GF/DF)

This recipe is a fresh take on the classic cuban sandwich, turning it into a delicious salad and I promise you won’t miss the bread! Grilling the citrus for the marinade adds a flavor to the pork that you’ve never had before and will fall in love with!

Cuban Chopped Salad

Cuban Chopped Salad
Makes 4 servings

1 pound boneless pork tenderloin
2 limes, divided
1 orange, divided
2 tbsp canola oil
1 tbsp Carnitas Slow Cooker Seasoning, optional
2 garlic cloves, pressed
6 tablespoons light olive oil
4 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
salt & pepper
2 romaine hearts, shredded
1/2 pound cooked fresh ham, chopped
6 small dill pickles, chopped
3 hard boiled eggs, chopped

  1. To make the marinade, juice 1 of the limes and 1/2 of the orange. Add the juice, oil, seasoning, and garlic to a small bowl and mix until blended.
  2. Trim the pork and cut in half widthwise, then in half lengthwise. Place the pieces into a medium bowl and add 1/4 cup of the marinade to the pork. Let sit in the refrigerator, covered, for at least 5 minutes, or up to 30 minutes.
  3. Cut the remaining lime in half. Heat a grill over medium heat until hot.
  4. Add the pork to one side of the grill and the remaining citrus halves to the other side. Grill for 8 minutes, turning the pork halfway through cooking, until the pork reaches an internal temperature of 145˚F.
  5. Transfer the pork to a medium bowl and shred. Carefully juice the grilled citrus and add it to the pork, along with the remaining marinade and let sit 5 minutes.
  6. Meanwhile, combine the oil, vinegar, Worcestershire sauce, lemon juice, dijon mustard, yellow mustard and salt and pepper to a bowl and whisk well. Set aside to let the flavors blend.
  7. In a salad bowl, combine the reserved pork, romaine, ham, pickles and eggs, tossing to combine. Add 1/2 of the dressing and toss.
  8. Serve remaining dressing on the side.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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Fresh Tomato & Basil Sweet Potato Bruschetta (GF/DF)

When tomatoes and basil are in season, that means it’s peak bruschetta season! This recipe removes the bread and ups the nutrition with sweet potato slabs. I love sweet potatoes (as you already know if you have made some of my recipes!) and use them in this simple variation of the classic.

Fresh Tomato & Basil Sweet Potato Bruschetta

Fresh Tomato & Basil Sweet Potato Bruschetta
Makes 6 servings (3 pieces each)

2 medium sweet potatoes
olive oil spray
3 large ripe tomatoes, seeded and diced
1/2 medium zucchini, coarsely chopped
1 small white onion, chopped
1/4 cup snipped fresh basil leaves
1 garlic clove, pressed
1/2 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons balsamic glaze

  1. Heat the oven to 350°F. 
  2. Slice the sweet potatoes into 1/4-inch thick slices. Place on a sheet pan and spray lightly with olive oil. Bake 20-25 minutes, flipping once halfway through, until light golden brown. Alternatively, you can bake them in an air fryer at 400˚F for 5 minutes.
  3. In a small bowl, combine the tomatoes, zucchini, basil, garlic pressed with a garlic press, vinegar, oil, salt and black pepper.  Mix gently. 
  4. Remove the sweet potato slices from the oven to a serving plate. Portion the tomato mixture over the potato slices. 
  5. Drizzle with the balsamic glaze and serve immediately.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.