Spinach & Pork Salad

Spinach & Pork Salad
Excellent served for a main course lunch

Servings: 4

• 1 (1-pound) pork tenderloin, trimmed
• 1 tablespoon Sriracha (hot chili sauce)
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• Cooking oil spray
• 3 cups baby spinach leaves
• 2 cups thinly sliced Napa cabbage
• 1 cup red bell pepper strips
• 1/4 cup low-fat sesame ginger dressing (we used Newman's Own)

Cut pork crosswise into 1/2-inch slices; flatten each slice slightly with hand. Combine pork and Sriracha in a bowl, tossing to coat. Add sugar, garlic powder, and salt; toss well.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes on each side or until done. Remove from heat; keep warm.

Combine spinach, cabbage, and bell pepper in a large bowl. Add sesame ginger dressing; toss well. Arrange 1 1/2 cups spinach mixture in each of 4 shallow bowls; top each serving with 3 ounces pork.

Per Serving: 195 Calories; 5g Fat (22.8% calories from fat); 1g Saturated Fat; 25g Protein; 12g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 411mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.