Asian Pork Salad

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Asian Pork Salad

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

Prep Time

Minutes

Total Time

Minutes

Makes

servings

tablespoons soy sauce

tablespoon chili puree with garlic

teaspoon sesame or vegetable oil

1/2

pound pork tenderloin, cut into 1 1/2x 1/2-inch strips

cups coleslaw mix (8 ounces)

small red bell pepper, cut into 1/2-inch strips

can (15 oz) Progresso® black beans, drained, rinsed

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.
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.
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.

Asian Pork Salad

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens