Weight Loss Surgery Cookbook

174 Part II: Now You’re Cooking! Healthy and Hearty Dishes

Creating Can’t-Go-Wrong

Meaty Dinner Salads

Meats aren’t just for hot dishes. If you have leftover beef or pork and plan to

eat the leftovers, eat the meat cold in a salad. Reheating the meat will overcook

it and it will be dry, tough, and difficult to get down (especially if you try to

reheat in the microwave). If you want to make a meaty salad but don’t have

any leftover meats, choose reduced-sodium meats from the deli or rotisserie

meats from the hot case.

Hurry Curry Pork Salad

This cold pork salad is outstanding. The spice of the curry and the sweetness from the

grapes make this one-of-a-kind salad perfect for lunch or dinner.

Stage: Regular foods

Preparation time: 15 minutes

Chilling time: 2 hours

Yield: 6 servings (^1 ⁄ 2 cup each)

2 tablespoons raisins

1 pound cooked lean pork tenderloin, cut into

thin strips

1 small apple, peeled and chopped

1 banana, sliced

(^1) ⁄ 3 cup light mayonnaise
2 tablespoons prepared jarred chutney
(^1) ⁄ 2 teaspoon curry powder
1 Plump the raisins by placing them in a bowl and covering with water. Microwave on
high for two minutes or until the water begins to boil. Let the raisins sit in hot water for
three minutes; then drain and chop.
2 Mix the pork, apple, banana, and raisins in a large bowl.
3 Mix the mayonnaise, chutney, and curry powder in small bowl and pour over the salad,
stirring lightly to coat. Refrigerate for 2 hours before serving.
Per serving: Calories 200 (From Fat 60); Fat 7g (Saturated 1g); Cholesterol 60mg; Sodium 150mg; Carbohydrate
15g (Dietary Fiber 1g); Protein 20g; Sugar 7g.