Pork and Pepper Salad with Balsamic Vinaigrette


(0 votes) 0 0

When you're in a hurry, use leftover pork (or chicken) and jarred roasted peppers instead of starting with fresh. Just warm them in the microwave.

Shared by


  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1/2 lb. lean pork tenderloin
  • 1 Tbs. extra-virgin olive oil
  • 1 medium red onion, peeled, thinly sliced
  • 2 C. red or green cabbage, thinly sliced
  • 2 ribs celery, thinly sliced
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/4 C. sugar-free balsamic vinaigrette dressing
  • 1/4 C. (1 oz.) shredded reduced-fat Muenster or mozzarella cheese

Our Readers Also Loved


Preheat the broiler. Place the bell peppers on a broiler pan and cook them 4 inches from the heat, turning occasionally, until the skin is bubbly and browned all over. Place them in a paper bag, seal, and set aside for 5 minutes, or until cool enough to handle. Remove the peppers from the bag, halve them and discard the skin, ribs and seeds. Cut the peppers into strips. Place the pork on the broiler pan and cook for 12 minutes, turning once, or until a thermometer inserted in center reaches 155 degrees and the juices run clear. Let stand for 10 minutes before cutting into thin slices. In a medium skillet, warm the oil over medium heat. Add the onion, cabbage, celery, salt and black pepper. Cook, stirring frequently, for 10 minutes, or until tender. Divide the cabbage mixture along 4 plates. Arrange the peppers and pork on top. Drizzle each with dressing and sprinkle with 1 Tbs. cheese. Serves 4.

From: The South Beach Diet Cookbook" by Dr. Arthur Agatston

Around The Web