Warm Italian Pork Salad

Serve warm marinated pork strips on a bed of crisp greens and fresh Italian vegetables.

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  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 4
 

Ingredients

3/4
lb. pork tenderloin, cut into thin bite-sized strips
1/4
cup purchased fat-free Italian salad dressing
1/2
(1.0-oz.) pkg. (5 teaspoons) ranch salad dressing mix (not buttermilk recipe)
1/4
cup fat-free mayonnaise or salad dressing
1/4
cup skim milk
1
tablespoon olive oil
5
to 6 cups torn mixed Boston and Red Leaf lettuce
1
cup small fresh broccoli florets
2
medium zucchini, cut into 1/2-inch cubes (1 1/2 cups)
2
Italian plum tomatoes, each cut into 6 wedges

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine pork and Italian dressing; toss to coat. Let stand at room temperature for 10 minutes to marinate.
  • 2 Meanwhile, in another small bowl, combine ranch dressing mix, mayonnaise and milk; blend well. Set aside.
  • 3 Heat oil in large nonstick skillet over medium-high heat until hot. Add pork mixture; cook and stir until pork is no longer pink.
  • 4 To serve, arrange lettuce on 4 individual dinner plates. Top each with broccoli, zucchini, tomato wedges and cooked pork. Drizzle dressing over salads.
  • 1 In small bowl, combine pork and Italian dressing; toss to coat. Let stand at room temperature for 10 minutes to marinate.
  • 2 Meanwhile, in another small bowl, combine ranch dressing mix, mayonnaise and milk; blend well. Set aside.
  • 3 Heat oil in large nonstick skillet over medium-high heat until hot. Add pork mixture; cook and stir until pork is no longer pink.
  • 4 To serve, arrange lettuce on 4 individual dinner plates. Top each with broccoli, zucchini, tomato wedges and cooked pork. Drizzle dressing over salads.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
50mg
50%;
Sodium
300mg
300%;
Total Carbohydrate
11g
11%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
60%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Vegetable; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.