Rating: 4.5 stars
32 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 25

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.

Alyson Haynes
Recipe by Cooking Light October 2008

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

202 calories; calories from fat 21%; fat 4.7g; saturated fat 1.4g; mono fat 1.8g; poly fat 0.5g; protein 25g; carbohydrates 14.7g; fiber 1.9g; cholesterol 74mg; iron 2.2mg; sodium 490mg; calcium 56mg.
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