Spinach Salad with Spiced Pork and Ginger Dressing
- 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)
- 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.
- 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.
- 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.
