Thai Curry Lettuce Cups

1 tbsp (15 mL) canola oil

3/4 cup (175 mL) Summer Fresh Thai Curry Sauce

1 lb (500 g) lean ground pork

16 Boston lettuce leaves

1 red pepper, cut into matchsticks

1 carrot, cut into matchsticks

1 pkg (200 g) Summer Fresh Seven Grain Salad

1/4 cup (60 mL) chopped peanuts or cashews

1/4 cup (60 mL) finely chopped green onione

1 lime, cut into wedges

1. Heat the oil in a large, nonstick skillet set over medium-high heat. Crumble in the ground pork. Cook, breaking up with a spoon, for 5 minutes or until lightly browned.

2. Stir in the Summer Fresh Thai Curry Sauce. Simmer for 5 to 7 minutes or until pork is cooked through and sauce has thickened.

3. Divide the pork evenly between the lettuce cups. Top with red pepper, carrot, Summer Fresh Seven Grain Salad, peanuts and green onion. Serve with lime wedges.

Tip: Try with medium sized shrimp in place of the pork.

Tip: Make this a gluten free recipe by omitting the Summer Fresh Seven Grain Salad.

Serves 4 Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes

Calories per serving: 574, Fat 24 grams, Cholesterol 28 mg, Sodium 983 mg, Carbohydrates 31 grams, Fibre 5 grams, Sugar 8 grams, Protein 41 grams