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Stir-Fried Southwestern Pork Salad
Courtesy of National Pork Board
Servings: 4
Prep Time: 15 Min. Cook Time: 5 Min What you need:
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+ 3 boneless pork chops, cut into 1/2-in. cubes
+ 2 Tbsp. olive oil + 2 Tbsp. white wine vinegar + 1 Tbsp. honey + 1 Tbsp. lime juice + 1/2 tsp. lemon pepper + 1/4 tsp. red pepper flakes, crushed + dash salt + 3 c. spinach, torn + 3 c. iceberg lettuce, torn + 1 15-oz. can black beans, rinsed and drained + 1 c. plum tomatoes, chopped + 1 medium yellow bell pepper, cut into thin bite-size strips + 2 Tbsp. red onions, chopped + 1/2 tsp. olive oil + sour cream, (optional) + tortilla chips, (optional) What to do:
1. For dressing, in a small bowl combine 2 tablespoons olive oil, vinegar, honey, lime juice, lemon pepper, crushed red pepper and salt.
2. In a large bowl toss together spinach, lettuce, beans, tomatoes, pepper strips and onion. Set aside. In a nonstick skillet heat 1/2 teaspoon olive oil over medium-high heat. Cook and stir pork cubes for 4-5 minutes or until cooked through. Remove from heat. Pour dressing over pork; toss to coat. Add to spinach mixture; toss lightly to coat. Serve salad on individual plates. If desired, top with sour cream and serve with tortilla chips. * Don't let the list of ingredients fool you. This colorful main-dish salad is a snap to put together. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Nutritional information:
Calories: 310; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 50mg; Total Carbs: 26g; Protein: 24g; Sodium: 450mg;
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