Recipe by Oxmoor House January 1996


Recipe Summary test

4 (2-cup) servings.


Ingredient Checklist


Instructions Checklist
  • Trim fat from pork; cut pork into 1/2-inch strips, and place in a shallow dish. Combine lemon juice and next 4 ingredients, stirring well. Drizzle 3 tablespoons lemon juice mixture over pork. Cover and marinate in refrigerator 2 hours. Set remaining lemon juice mixture aside.

  • Add tahini and sugar to remaining lemon juice mixture; stir well, and set aside. Combine romaine lettuce, cabbage, and jicama in a bowl; toss, and set aside.

  • Remove pork from marinade, discarding marinade. Place pork in a large nonstick skillet, and cook over medium heat 5 to 7 minutes or until done.

  • To serve, place 2 cups lettuce mixture on each of 4 plates. Top evenly with pork strips. Drizzle lemon juice mixture evenly over salads. Serve with rice cakes.


Oxmoor House Cooking Light Collection

Nutrition Facts

335 calories; calories from fat 35%; fat 13g; saturated fat 4g; mono fat 5.4g; poly fat 2.2g; protein 27.5g; carbohydrates 25.7g; cholesterol 74mg; sodium 510mg.