Tender pork and colorful veggies are tossed together for a meal-in-minutes salad!
tablespoons soy sauce
tablespoon chili puree with garlic
teaspoon sesame or vegetable oil
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.