Directions:
- In a large nonstick skillet, saute pork in 1/4 cup salad dressing until no longer pink. Remove and keep warm.
- In the same pan, cook the peppers, zucchini, mushrooms, onion, tomatoes, pepper and seasoned salt in remaining salad dressing until vegetables are tender. Return pork to skillet; heat through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.51 Kcal (869 kJ) | ||
| Calories from fat | 24.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 4% | |
|---|---|---|---|
| Cholesterol | 74.56mg | 25% | |
| Sodium | 638.64mg | 27% | |
| Potassium | 1034.24mg | 22% | |
| Total Carbs | 18.07g | 6% | |
| Sugars | 11.93g | 48% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 28.14g | 56% | |
| Vitamin C | 78mg | 130% | |
| Iron | 1.8mg | 10% | |
| Calcium | 50.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 49.26 Kcal (206 kJ) | ||
| Calories from fat | 5.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 4% | |
|---|---|---|---|
| Cholesterol | 17.7mg | 25% | |
| Sodium | 151.62mg | 27% | |
| Potassium | 245.54mg | 22% | |
| Total Carbs | 4.29g | 6% | |
| Sugars | 2.83g | 48% | |
| Dietary Fiber | 0.93g | 16% | |
| Protein | 6.68g | 56% | |
| Vitamin C | 18.5mg | 130% | |
| Iron | 0.4mg | 10% | |
| Calcium | 12mg | 5% | |
* 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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