Ingredients:
- 1 orange, peeled and cut crosswise 1/4 inch thick slices
- 1 red bell pepper , cut lengthwise into thin strips
Directions:
- Mix first 7 ingredients for vinaigrette.
- Toss spinach,cabbage,bell pepper and raisins in large bowl.
- Mound mixture on large plate.
- Arrange sliced pork tenderloin and orange slices on top.
- Drizzle with cumin vinaigrette.
- Prep time includes cooking the pork see #439202.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 497.05 Kcal (2081 kJ) | ||
| Calories from fat | 134.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.95g | 23% | |
|---|---|---|---|
| Cholesterol | 65.56mg | 22% | |
| Sodium | 836.2mg | 35% | |
| Potassium | 523.59mg | 11% | |
| Total Carbs | 55.1g | 18% | |
| Sugars | 15.06g | 60% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 25.94g | 52% | |
| Vitamin C | 78.2mg | 130% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 28mg | 156% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 122.18 Kcal (512 kJ) | ||
| Calories from fat | 33.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 23% | |
|---|---|---|---|
| Cholesterol | 16.11mg | 22% | |
| Sodium | 205.54mg | 35% | |
| Potassium | 128.7mg | 11% | |
| Total Carbs | 13.54g | 18% | |
| Sugars | 3.7g | 60% | |
| Dietary Fiber | 0.58g | 9% | |
| Protein | 6.38g | 52% | |
| Vitamin C | 19.2mg | 130% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 6.9mg | 156% | |
| Calcium | 21.1mg | 9% | |
* 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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