Asian Pork Salad

WIC-friendly foods such as black beans add plenty of fiber to a tasty pork salad.

  • prep time 20 min
  • total time 20 min
  • ingredients 7
  • servings 4

Ingredients

2
tablespoons reduced sodium soy sauce
1
tablespoon chili puree with garlic
1
teaspoon sesame or vegetable oil
1/2
lb pork tenderloin, cut into 1 1/2x1/2-inch strips
3
cups coleslaw mix (8 oz)
1
small red bell pepper, cut into 1/2-inch strips
1
can (15 oz) Progresso® black beans, drained, rinsed
  • 1 In small bowl, mix soy sauce, chili puree and oil. Mix pork and 1 tablespoon of the soy sauce mixture; reserve remaining soy sauce mixture.
  • 2 Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add pork; cook, stirring occasionally, until no longer pink in center.
  • 3 Place pork in large bowl. Add remaining soy sauce mixture and all remaining ingredients; toss to mix.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    220
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    410mg
    410%;
    Total Carbohydrate
    26g
    26%
    (Dietary Fiber
    10g
    10%
      Sugars
    4g
    4%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    40%;
    Calcium
    8%;
    Iron
    15%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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