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Warm Italian Pork Salad

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  0 reviews
  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 4 servings
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Serve warm marinated pork strips on a bed of crisp greens and fresh Italian vegetables.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
50mg
17%
Sodium
300mg
13%
Total Carbohydrate
11g
4%
Dietary Fiber
3g
12%
Sugars
4g
4%
Protein
21g
21%
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Vegetable; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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