Spinach & Pork Salad
1 (1-pound) pork tenderloin, trimmed 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. Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010 |