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Spinach Salad with Spiced Pork and Ginger Dressing

Spinach Salad with Spiced Pork and Ginger Dressing
Photo: Beau Gustafson; Styling: Jan Gautro
Yield

4 servings

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.

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)

Nutrition 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

How to Make It

  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.