Rating: 4 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Joanne Weir
Recipe by Cooking Light September 2011

Gallery

Credit: Nina Choi

Recipe Summary test

hands-on:
10 mins
total:
48 mins
Yield:
Serves 4 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

Nutrition Facts

200 calories; fat 4.3g; saturated fat 1g; mono fat 1.7g; poly fat 1g; protein 27.7g; carbohydrates 13.9g; fiber 5g; cholesterol 74mg; iron 3.4mg; sodium 653mg; calcium 95mg.
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