Although this salad dinner is good all year, it’s best with garden-fresh vegetables during summer months. Serve with warm dinner rolls and fresh fruit.

Summer Pork and Vegetable Garden Salad

3 boneless pork chops, cut into 1/2-inch cubes
2 tablespoons soy sauce
1 tablespoon water
1/2 pound fresh green beans, trimmed and cut into 1/2-inch lengths
10 small red new potatoes, quartered
1 medium summer squash, thinly sliced
8 cherry tomatoes, halved
3/4 cup Italian dressing
2 teaspoons vegetable oil
6 cups shredded iceberg lettuce

1. In medium self-sealing bag combine pork cubes, soy sauce and water; seal bag and set aside.
2. Cover potatoes with water in saucepan; bring to boil and simmer for 12 to 15 minutes until potatoes are just tender, adding green beans to simmering water during last 5 to 7 minutes. Drain; place in large bowl with squash and tomatoes. Pour dressing over vegetables; toss lightly.
3. Drain pork cubes, discarding marinade.
4. In large skillet heat oil over medium-high heat; stir-fry pork for 4 to 5 minutes or until nicely browned. Remove from heat.
5. Arrange shredded lettuce on individual plates. Spoon vegetable mixture over lettuce, top with pork cubes.

Makes 4 servings.

Recipe provided courtesy of Pork, The Other White Meat.