Pan-Fried Pork Salad With Pickled Carrots And Radishes

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
268
FAT
56%
CHOL
18%
SOD
11%
Uploaded by: RachaelRay Magazine

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Ingredients for 4 servings

2 large carrots, coarsely shredded

1 bunch radishes, coarsely shredded

3 tablespoons white vinegar

2 teaspoons sugar

Salt and pepper

1 1/2 pounds pork loin chops, cut into 1/4-inch-thick strips

3 tablespoons extra-virgin olive oil

1/3 baguette, cut into 1/2-inch cubes (about 3 cups)

1/4 cup cilantro leaves

1 small jalapeno chile, finely chopped

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