Asian Pork Salad

Tender pork and colorful veggies are tossed together for a meal-in-minutes salad!

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

2
tablespoons soy sauce
1
tablespoon chili puree with garlic
1
teaspoon sesame or vegetable oil
1/2
pound pork tenderloin, cut into 1 1/2x 1/2-inch strips
3
cups coleslaw mix (8 ounces)
1
small red bell pepper, cut into 1/2-inch strips
1
can (15 oz) Progresso™ black beans, drained, rinsed

  • 1 In small bowl, mix soy sauce, chili puree and oil. Mix pork and 1 tablespoon of the soy sauce mixture; reserve remaining soy sauce mixture.
  • 2 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, stirring occasionally, until no longer pink in center.
  • 3 Place pork in large bowl. Add remaining soy sauce mixture and all remaining ingredients; toss.

Expert Tips

If packaged coleslaw mix is unavailable, you can use 3 cups shredded cabbage.

Create a memorable lunch using leftovers. Make a sandwich by spooning any remaining salad into pita bread pockets. Serve with a cluster of grapes and a glass of cold milk.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
35mg
35%;
Sodium
950mg
950%;
Total Carbohydrate
35g
35%
(Dietary Fiber
9g
9%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
32%;
Calcium
10%;
Iron
22%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.