1 pound pork tenderloin - cut into 1 inch cubes
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
2 red onions, thinly sliced
1 bunch fresh parsley, chopped
1 pound pepper jack cheese, cubed
1 pound sour cream
1 (2 ounce) can sliced mushrooms, drained
Place pork and vinegar in a large bowl. Add wine vinegar, Worcestershire sauce, onions, parsley and pepper jack cheese cubes. Toss to coat. Serve immediately or chill in refrigerator for several hours. Serve over potatoes and stir-fry in center.
Really nice salad and condiment, but tasted a little too much like shredded carrots. I put the carrots in a bowl and let the salad do the talking, so to speak. I made fewer zucchini cubes, and also substituted chopped walnuts for the pine nuts. Made the following measurements for three zucchini sprouts I had access to: 3 cups of chopped zucchini, 2 cups of chopped carrot, 1 cup of minced red pepper, 1/2 cup of sage, 1/2 cup of grated parmesan, 1 tablespoon minced fresh parsley, and 1 tablespoon minced marjoram. 2 tablespoons Olive Oil. 2 tablespoons Splenda. I eyeballed the ingredients and took care to add my own seasoning (also added my own salt and pepper). Did not have nuts or citrus, so instead had to use tempeh. I added my own interpretation of sweetness - a bit of agave and a dash of
We LOVED the flavor and crispness of this salad! I did change it quite a bit, just by adding a diced tomato, onion and garlic and about 3 sliced red peppers. I also used feta, since that's what we had on hand. I'd probably make it again, but it was an awesome, different approach to the typical "salad" salad. Thanks for sharing!!!
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