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Warm Italian Pork Salad

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By Betty Crocker Kitchens
Updated Nov 11, 2008
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Skillet-cooked pork tenderloin tops a delicious dinner salad of greens, broccoli, zucchini and tomatoes.

Warm Italian Pork Salad

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 3/4 lb pork tenderloin, cut into thin bite-size strips
  • 1/4 cup Italian dressing
  • 5 teaspoons (half of 1-oz envelope) ranch dressing mix (not buttermilk recipe)
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup milk
  • 1 tablespoon olive or vegetable oil
  • 5 to 6 cups bite-size pieces mixed Boston and red leaf lettuces
  • 1 cup small broccoli florets
  • 2 medium zucchini, cut into 1/2-inch cubes (1 1/2 cups)
  • 2 plum (Roma) tomatoes, each cut into 6 wedges

Instructions

  • Step 
    1
    In small bowl, toss pork and Italian dressing. Let stand at room temperature 10 minutes to marinate.
  • Step 
    2
    Meanwhile, in another small bowl, mix ranch dressing mix (dry), mayonnaise and milk; set aside.
  • Step 
    3
    In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, stirring frequently, until pork is no longer pink.
  • Step 
    4
    Among 4 plates, divide lettuce. Top each with broccoli, zucchini, tomato wedges and pork. Drizzle dressing over salads.

Nutrition

360 Calories
24g Total Fat
23g Protein
12g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
730mg
31%
Potassium
800mg
23%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
9%
Sugars
7g
Protein
23g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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