Directions:
- Sprinkle pork with black pepper. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 2 minutes, or until browned, turning occasionally. Cook 5 additional minutes, or to desired degree of doneness; remove from heat. Keep warm.
- Combine scallions, lime juice, olive oil, honey, and salt in a small bowl; stir well with a whisk. Place greens, dates, and pear in a large bowl; drizzle with dressing, and toss gently to coat. Cut pork diagonally across the grain into thin slices. Divide salad among each of 4 plates; top with pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 585.23 Kcal (2450 kJ) | ||
| Calories from fat | 195.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.74g | 33% | |
|---|---|---|---|
| Cholesterol | 299.17mg | 100% | |
| Sodium | 607.6mg | 25% | |
| Potassium | 1248.17mg | 27% | |
| Total Carbs | 22.79g | 8% | |
| Sugars | 14.35g | 57% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 73.15g | 146% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 3.8mg | 21% | |
| Calcium | 71mg | 7% | |
| Amount Per 100 g | |||
| Calories | 131.33 Kcal (550 kJ) | ||
| Calories from fat | 43.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 33% | |
|---|---|---|---|
| Cholesterol | 67.13mg | 100% | |
| Sodium | 136.35mg | 25% | |
| Potassium | 280.09mg | 27% | |
| Total Carbs | 5.11g | 8% | |
| Sugars | 3.22g | 57% | |
| Dietary Fiber | 0.51g | 9% | |
| Protein | 16.42g | 146% | |
| Vitamin C | 1.1mg | 8% | |
| Iron | 0.9mg | 21% | |
| Calcium | 15.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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