Warm Italian Pork Salad

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

  • 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
  • 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
    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.
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