Asian Pork Salad

Asian Pork Salad

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If packaged coleslaw mix is unavailable, you can use 3 cups shredded cabbage.
Planned-Overs
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:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 35mg;
  • Sodium 950mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 9g,
  • Protein 24g;
Percent Daily Value*:
    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;
    *Percent Daily Values are based on a 2,000 calorie diet.