Spinach Salad with Spiced Pork and Ginger Dressing

Spinach Salad with Spiced Pork and Ginger Dressing

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Crisp flatbread can round out this satisfying salad supper. You can also serve the seasoned pork as an entrée without the salad, if you wish.

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Bradenton, FL

Ingredients

  • 1 1-lb. pork tenderloin, trimmed
  • 1 Tbs. Sriracha
  • 2 Tbs. brown sugar
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • cooking spray
  • 3 C. baby spinach leaves
  • 2 C. thinly sliced Napa cabbage
  • 1 C. red bell pepper strips
  • 1/4 C. low-fat sesame ginger dressing (i.e. Newman's Own)

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Directions

Cut pork crosswise into 1/2-inch slices; flatten each slice slightly with hand. Combine pork and Sriracha in a bowl, tossing to coat. Add sugar, garlic powder, and salt; toss well. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes on each side or until done. Remove from heat; keep warm. Combine spinach, cabbage, and bell pepper in a large bowl. Add sesame ginger dressing; toss well. Arrange 1 1/2 cups spinach mixture in each of 4 shallow bowls; top each serving with 3 ounces pork. 

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