Spinach Salad with Spiced Pork and Ginger Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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) |
Directions:
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.
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