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Warm Italian Pork Salad
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-
Prep
30
min
-
Total
30
min
-
Servings
4
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Ingredients
-
3/4
lb pork tenderloin, cut into thin bite-size strips
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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)
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2
plum (Roma) tomatoes, each cut into 6 wedges
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Steps
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1
In small bowl, toss pork and Italian dressing. Let stand at room temperature 10 minutes to marinate.
-
2
Meanwhile, in another small bowl, mix ranch dressing mix (dry), mayonnaise and milk; set aside.
-
3
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, stirring frequently, until pork is no longer pink.
-
4
Among 4 plates, divide lettuce. Top each with broccoli, zucchini, tomato wedges and pork. Drizzle dressing over salads.
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-
Any variety of tomato can be substituted for the plum tomatoes.
-
Use reduced-fat or fat-free Italian dressing, reduced-fat or fat-free mayonnaise and fat-free (skim) milk instead of the regular products.
-
Mix it up! Use one zucchini and one yellow summer squash instead of two zucchini.
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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
- 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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