Mexican Style Pork Salad
Serve with baked tortilla chips and tall glasses of iced tea.

Servings: 4

• 3/4 pound lean pork tenderloin
• 1/2 cup fat-free Italian dressing
• 1 -16 ounce can red kidney beans, rinsed and drained
• 1/3 cup thinly sliced celery
• 1/4 cup salsa
• 1/4 cup frozen corn, thawed
• 1/4 cup diced green pepper
• 1/4 teaspoon chili powder
• 4 cups mixed garden salad greens
• 2 tomatoes, cut into wedges
• 1/2 cup fat-free shredded Cheddar cheese

In zipper lock bag, place pork and Italian dressing; seal and chill 2 hours, turning bag over once. In large bowl, combine beans, celery, salsa, corn, pepper and chili powder. Cover and chill. Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Place pork on grid, grilling for 25-30 minutes or until pork reaches an internal temperature of 160ºF. Turn pork occasionally to grill all sides. Remove pork from grill, let stand, tented with foil for 10 minutes. Slice tenderloin into 1/2 inch slices. Arrange bean mixture, pork slices, tomatoes and cheese on salad greens. Serve with additional salsa, if desired.

Per Serving: 267 Calories; 4g Fat (12.4% calories from fat); 1g Saturated Fat; 30g Protein; 29g Carbohydrate; 7g Dietary Fiber; 58mg Cholesterol; 1058mg Sodium. Exchanges: 1 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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