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Bold Watercress and Pancetta-Apple Salad

Bold Watercress and Pancetta-Apple Salad

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Rated: 0
  • Makes: 4 servings
  • Start to Finish 40 mins
  • Serving Size: 1 1/2cups salad mixture with 4 teaspoons dressing, 2 teaspoons pecans, and a scant 1-1/2 teaspoons cheese
  • Carb Grams Per Serving: 12

Ingredients

  • 2 tablespoons apple juice or apple cider
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 ounces pork tenderloin
  • 1 ounce pancetta, chopped
  • Olive oil (optional)
  • 1 medium red apple, cored and thinly sliced crosswise into rings
  • 4 cups watercress, large stems removed
  • 8 teaspoons Candied Pecans
  • 3/4 ounce goat cheese (chevre), crumbled (about 1-1/2 tablespoons)

Directions

  1. For apple-honey dressing, in a screw-top jar, combine apple juice, the 1 tablespoon olive oil, the vinegar, honey, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cover and shake well; set aside.
  2. Trim fat from meat. Cut meat into bite-size strips. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. In a very large skillet, cook pancetta over medium-high heat until crisp. Remove from skillet with a slotted spoon; transfer to paper towels. In the same skillet, cook and stir pork for 3 to 4 minutes or just until done. Remove with slotted spoon. If necessary add 1 to 2 teaspoons olive oil to skillet. Add apples; cook for 2 to 3 minutes or until apples are crisp-tender, turning occasionally.
  3. Arrange watercress on four dinner plates; top with pork and apples. Sprinkle with pancetta, Candied Pecans, and goat cheese. Drizzle with apple-honey dressing.

Tip

  • *Sugar Substitute: Choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.
  • *Sugar Substitute: PER SERVING WITH SUBSTITUTE: same as above, except 234 calories, 11 g carb. and total sugar 9 g

Candied Pecans

Ingredients

  • 1 egg white
  • 2 cups pecans
  • 2 tablespoons packed brown sugar*

Directions

  1. Preheat oven to 300 degrees F. In a small bowl beat egg white until frothy. Add pecans; toss to coat. Let stand for 5 minutes. Place brown sugar in a large resealable plastic bag. Add the pecans; shake well to coat. Spread pecans evenly in an ungreased 15x10x1-inch baking pan. Bake about 20 minutes or until pecans are toasted and dry, stirring twice. Remove from oven; transfer to a large sheet of foil. Cool completely. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 236 cal., 12 g total fat (3 g sat. fat), 59 mg chol., 271 mg sodium, 12 g carb. (2 g fiber, 9 g sugars), 21 g pro.

Diabetic Exchanges

Vegetables (d.e): 1; Fruit (d.e): 0.5; Lean Meat (d.e): 3; Fat (d.e): 1