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Oriental Pork Salad

Yield 4 (2-cup) servings.

Ingredients

  • 1 pound boneless center-cut pork loin chops (1/2 inch thick)
  • 1/4 cup lemon juice
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon peeled, grated gingerroot
  • 1/4 teaspoon dried crushed red pepper
  • 2 cloves garlic, minced
  • 1 tablespoon tahini (sesame seed paste)
  • 2 teaspoons sugar
  • 4 cups thinly sliced romaine lettuce
  • 3 cups thinly sliced Napa cabbage
  • 1 cup julienne-sliced jicama
  • 24 miniature teriyaki-flavored rice cakes

Nutrition Information

  • calories 335
  • caloriesfromfat 35 %
  • fat 13 g
  • satfat 4 g
  • monofat 5.4 g
  • polyfat 2.2 g
  • protein 27.5 g
  • carbohydrate 25.7 g
  • fiber 0.0 g
  • cholesterol 74 mg
  • iron 0.0 mg
  • sodium 510 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from pork; cut pork into 1/2-inch strips, and place in a shallow dish. Combine lemon juice and next 4 ingredients, stirring well. Drizzle 3 tablespoons lemon juice mixture over pork. Cover and marinate in refrigerator 2 hours. Set remaining lemon juice mixture aside.

  2. Add tahini and sugar to remaining lemon juice mixture; stir well, and set aside. Combine romaine lettuce, cabbage, and jicama in a bowl; toss, and set aside.

  3. Remove pork from marinade, discarding marinade. Place pork in a large nonstick skillet, and cook over medium heat 5 to 7 minutes or until done.

  4. To serve, place 2 cups lettuce mixture on each of 4 plates. Top evenly with pork strips. Drizzle lemon juice mixture evenly over salads. Serve with rice cakes.

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