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Photo: Beau Gustafson; Styling: Jan Gautro Photo by: Photo: Beau Gustafson; Styling: Jan Gautro

Spinach Salad with Spiced Pork and Ginger Dressing

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.

Cooking Light OCTOBER 2008

  • Yield: 4 servings

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.

Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 21%
  • Fat: 4.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 25g
  • Carbohydrate: 14.7g
  • Fiber: 1.9g
  • Cholesterol: 74mg
  • Iron: 2.2mg
  • Sodium: 490mg
  • Calcium: 56mg
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Spinach Salad with Spiced Pork and Ginger Dressing recipe

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