Stir-Fried Southwestern Pork Salad
Courtesy of National Pork Board 4 Servings • 15 Min. Prep Time • 5 Min Cook Time| Ingredients |
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| 3 boneless pork chops, cut into 1/2-in. cubes |
| 2 Tbsp. olive oil |
| 2 Tbsp. white wine vinegar |
| 1 Tbsp. honey |
| 1 Tbsp. lime juice |
| 1/2 tsp. lemon pepper |
| 1/4 tsp. red pepper flakes, crushed |
| dash salt |
| 3 c. spinach, torn |
| 3 c. iceberg lettuce, torn |
| 1 15-oz. can black beans, rinsed and drained |
| 1 c. plum tomatoes, chopped |
| 1 medium yellow bell pepper, cut into thin bite-size strips |
| 2 Tbsp. red onions, chopped |
| 1/2 tsp. olive oil |
| sour cream, (optional) |
| tortilla chips, (optional) |
Directions:
1. For dressing, in a small bowl combine 2 tablespoons olive oil, vinegar, honey, lime juice, lemon pepper, crushed red pepper and salt.
2. In a large bowl toss together spinach, lettuce, beans, tomatoes, pepper strips and onion. Set aside. In a nonstick skillet heat 1/2 teaspoon olive oil over medium-high heat. Cook and stir pork cubes for 4-5 minutes or until cooked through. Remove from heat. Pour dressing over pork; toss to coat. Add to spinach mixture; toss lightly to coat. Serve salad on individual plates. If desired, top with sour cream and serve with tortilla chips.
* Don't let the list of ingredients fool you. This colorful main-dish salad is a snap to put together.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 310; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 50mg; Total Carbs: 26g; Protein: 24g; Sodium: 450mg;