Back Vegetable Mixture:
1 (15-oz. / 425-g) Can Garbanzos (Chick Peas), drained and rinsed
1 (11-oz. / 312-g) Can Whole-Kernel Sweet Corn, drained
3/4 Cup / 180 mL Small Cherry Tomatoes, halved
1/2 Cup / 125 mL Lemon Juice
4 teas. / 20 mL Watkins Parsley
2 teas. / 10 mL Watkins Garlic & Parsley
Grapeseed Oil
2 teas. / 10 mL Sugar
1 teas. / 5 mL Watkins Lemon Peel
1/4 teas. / 1.2 mL Watkins Lemon Pepper
1/4 teas. / 1.2 mL Watkins Garlic Granules
Salad:
2 (1/2-inch / 1.25-cm-thick) Boneless Loin Pork Chops, trimmed of
fat (optional)
1/2 teas. / 2.5 mL Watkins Lemon Pepper
3 Cups Mixed Salad Greens
If serving pork, heat grill. In medium bowl, combine garbanzos, corn and tomatoes; mix well. In small bowl, combine remaining vegetable mixture ingredients; mix well. Pour over vegetable mixture; toss gently. Set aside. When ready to grill, sprinkle both sides of pork chops with lemon pepper. Place pork on grill and cook 6 to 8 minutes or until pork is longer pink in center, turning once. Arrange salad greens on 2 dinner plates. Spoon vegetable mixture evenly over greens. Slice pork chops crosswise into slices; fan slices on top of salads. Makes 2 servings.
Nutritional Information
Per Serving (with pork):
Calories 610, Protein 39g, Carbohydrates 73g, Sodium 930mg, Fat
18g, Saturated Fat 4g, Cholesterol 65mg, Dietary Fiber 14g
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.
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