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Vietnamese Salad

Photo: Nina Choi
Hands-on time 10 mins
Total time 48 mins
Yield Serves 4 (serving size: 1 salad)

Ingredients

  • 1 (1-pound) pork tenderloin, trimmed
  • 1 teaspoon canola oil
  • Cooking spray
  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1/8 teaspoon ground red pepper
  • 1 serrano chile, thinly sliced
  • 3/4 cup small fresh mint leaves
  • 1/2 cup thinly sliced red onion
  • 3 thinly diagonally sliced green onions
  • 1 halved, seeded, and thinly sliced cucumber
  • 8 cups sliced romaine lettuce
  • 1/2 cup cilantro leaves

Nutrition Information

  • calories 200
  • fat 4.3 g
  • satfat 1 g
  • monofat 1.7 g
  • polyfat 1 g
  • protein 27.7 g
  • carbohydrate 13.9 g
  • fiber 5 g
  • cholesterol 74 mg
  • iron 3.4 mg
  • sodium 653 mg
  • calcium 95 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Brush pork with oil. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer inserted into thickest portion of pork registers 145°. Remove from grill; let pork stand 5 minutes. Slice pork crosswise in half; slice each half, lengthwise, into thin strips. Cool. Combine juice and next 6 ingredients (through serrano) in a large bowl. Add pork to juice mixture; toss to coat. Add mint and next 3 ingredients (through cucumber) to bowl; toss. Arrange 2 cups lettuce on each of 4 plates; top each serving with about 2/3 cup pork mixture. Sprinkle with cilantro.