Spinach Salad with Spiced Pork and Ginger Dressing
Servings4
Calories183kcal
AuthorAlyson Haynes, Cooking Light OCTOBER 2008
Ingredients
1poundpork tenderloin -- trimmed
1tablespoonSriracha --hot chile sauce, such as Huy Fong
2tablespoonsbrown sugar
1/2teaspoongarlic powder
1/4teaspoonsalt
Cooking spray
3cupsbaby spinach leaves
2cupsthinly sliced Napa cabbage
1cupred bell pepper strips
1/4cuplow-fat sesame ginger dressing --such as Newman's Own
Instructions
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.