Teriyaki Pork Salad

Top sizzling pork strips, refreshing greens, crunchy pea pods and juicy pineapple with a tasty Asian-style dressing. MORE+ LESS-

teaspoons vegetable oil

package (about 1 pound) teriyaki-flavored pork tenderloin, cut into 3x 1/2-inch strips

can (8 ounces) pineapple tidbits, drained and 1/4 cup juice reserved

tablespoon rice vinegar

tablespoon vegetable oil

tablespoon hoisin sauce or soy sauce

teaspoon grated gingerroot

cups bite-size pieces mixed salad greens

cup fresh snow (Chinese) pea pods, strings removed

1/3

cup whole blanched almonds

medium carrot, shredded ( 3/4 cup)

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1

Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Cook pork in oil 6 to 8 minutes, stirring frequently, until no longer pink in center.
2

Shake reserved pineapple juice, rice vinegar, oil, hoisin sauce and gingerroot in tightly covered container.
3

Mix pineapple tidbits, pork and remaining ingredients in large bowl. Drizzle with dressing; toss. Serve immediately.

If you can't find the teriyaki-flavored pork tenderloin, purchase a plain tenderloin and generously brush it with teriyaki sauce before cutting into strips.
Looking for an easy way to save some time? Purchase a bag of torn mixed greens or a salad mixture including carrots. Also, check the salad bar for pea pods and shredded carrots.
For extra crunch and eye appeal, sprinkle the salad with chow mein noodles before serving, or put out a small bowl of noodles and let guests serve themselves.