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Spicy Pork-and-Orange Chopped Salad

Photo: Jennifer Davick; Styling: Kacy Carroll
Prep time 28 mins
Other Time time 5 mins
Yield Makes 4 servings
Combining romaine and coleslaw mix makes this dish crispy and crunchy. The soy sauce-flavored almonds are a new favorite in our Test Kitchen. Find them sold in cans alongside cocktail peanuts.

Ingredients

  • 1 pound pork tenderloin, cut into 1/2-inch pieces
  • 2 1/2 teaspoons Szechwan seasoning blend
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 oranges
  • 1/2 cup bottled low-fat sesame-ginger dressing
  • 1 cup seeded and chopped cucumber
  • 1/4 cup chopped fresh cilantro
  • 1 romaine lettuce heart, chopped
  • 3 cups shredded coleslaw mix
  • 1/2 cup wasabi-and-soy sauce-flavored almonds
  • Garnish: orange slices

How to Make It

  1. Toss pork with Szechwan seasoning and salt to coat. Sauté pork in hot oil in a large nonstick skillet over medium-high heat 8 to 10 minutes or until done.

  2. Peel oranges, and cut into 1/2-inch-thick slices. Cut slices into chunks.

  3. Pour dressing into a salad bowl. Stir in oranges, cucumber, and cilantro. Let stand 5 minutes. Add romaine, coleslaw mix, and pork; toss gently. Sprinkle with almonds. Garnish, if desired. Serve immediately.

  4. Note: We tested with McCormick Gourmet Collection Szechwan Seasoning and Blue Diamond Bold Wasabi & Soy Sauce Almonds.