Warm cassoulet salad
3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
This recipe has all of the same ingredients of a classic French cassoulet with a fraction of the fat and calories. And it also can be made in a fraction of the time! Our version features lean pork tenderloin, onion, garlic, sun-dried tomatoes, fresh thyme, rosemary, and parsley, turkey sausage, canned beans, and red cabbage. It all comes together in just one skillet, so cleanup couldn't be easier too. Prefer home-cooked beans to canned? Soak 1 cup dried beans overnight; to cook, cover with water and boil until tender, about 1 hour. You can also use green cabbage in place of red (or a combo) if you wish.
Ingredients
Olive oil
4 tsp
Uncooked lean pork tenderloin
½ pound(s), trimmed of all visible fat and cut into 1/2-inch chunks
Onion
1 large, white, chopped
Garlic
4 clove(s), minced
White wine
½ cup(s), dry
Drained sun-dried tomatoes in oil
¼ cup(s), sliced, drained and patted dry
Fresh thyme
2 tsp, leaves
Rosemary
2 tsp, leaves
Uncooked turkey sausage
¼ pound(s), smoked, thinly sliced
Canned great northern beans
30 oz, rinsed and drained
Red cabbage
1 head(s), small, cored and chopped
Lemon zest
1 tsp, grated
Fresh parsley
2 Tbsp, chopped, fresh
Table salt
1 tsp
Black pepper
¼ tsp, coarsely ground
