Spinach Salad with Spiced Pork and Ginger Dressing

Spinach Salad with Spiced Pork and Ginger Dressing Recipe
Photo: Beau Gustafson; Styling: Jan Gautro
Crisp flatbread can round out this satisfying salad supper. You can also serve the seasoned pork as an entrée without the salad, if you wish.
5

Outstanding

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 202
Caloriesfromfat 21 %
Fat 4.7 g
Satfat 1.4 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 25 g
Carbohydrate 14.7 g
Fiber 1.9 g
Cholesterol 74 mg
Iron 2.2 mg
Sodium 490 mg
Calcium 56 mg

Ingredients

1 (1-pound) pork tenderloin, trimmed
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
Cooking 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 (such as Newman's Own)

Preparation

1. 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.

2. 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.

3. 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.

Note:

Alyson Haynes,

October 2008
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