Spinach Salad with Spiced Pork and Ginger Dressing

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Crisp flatbread can round out this satisfying salad supper. You can also serve the seasoned pork as an entrée without the salad, if you wish   Yield: 4 servings

Ingredients

• 1  (1-pound) pork tenderloin, trimmed
• 1  tablespoon  Sriracha (hot chile sauce, such as Huy Fong)
• 2  tablespoons  brown sugar
• 1/2  teaspoon  garlic powder
• 1/4  teaspoon  salt
• Cooking spray
• 3  cups  baby spinach leaves
• 2  cups  thinly sliced Napa cabbage
• 1  cup  red bell pepper strips
• 1/4  cup  low-fat sesame ginger dressing (such as Newman's Own)

Preparation

1. Cut pork crosswise into 1/2-inch slices; flatten each slice slightly with hand. Combine pork and Sriracha in a bowl, tossing to coat. Add sugar, garlic powder, and salt; toss well.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes on each side or until done. Remove from heat; keep warm.

3. Combine spinach, cabbage, and bell pepper in a large bowl. Add sesame ginger dressing; toss well. Arrange 1 1/2 cups spinach mixture in each of 4 shallow bowls; top each serving with 3 ounces pork.

Nutritional Information

Calories:

202 (21% from fat)

Fat:

4.7g (sat 1.4g,mono 1.8g,poly 0.5g)

Protein:

25g

Carbohydrate:

14.7g

Fiber:

1.9g

Cholesterol:

74mg

Iron:

2.2mg

Sodium:

490mg

Calcium:

56mg

Alyson Haynes, Cooking Light