Southwestern Pork Salad

 

1

pork tenderloin (3/4 lb)

1/4

teaspoon salt

1/4

teaspoon pepper

2/3

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

1/4

cup chopped fresh cilantro

2

tablespoons lime juice

1

tablespoon canola oil

1/2

teaspoon sugar

1/4

teaspoon salt

8

cups bite-size pieces mixed salad greens or 1 bag (4 oz) mixed salad greens

1

medium yellow bell pepper, sliced

1

package (8 oz) sliced fresh mushrooms (3 cups)

1

can (15 oz) black-eyed peas, rinsed, drained

• 1 Heat oven to 350°F. Place pork on rack in shallow roasting pan. Sprinkle with 1/4 teaspoon salt and the pepper.
• 2 Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cool pork; cut into slices.
• 3 Meanwhile, in small bowl, mix yogurt, cilantro, lime juice, oil, sugar and 1/4 teaspoon salt until well blended; set aside.
• 4 On large serving plate, arrange salad greens, bell pepper, mushrooms and peas. Top with pork slices. Serve with dressing.