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South Beach Recipe
Pork and Pepper Salad with Balsamic Vinaigerette
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
½ pound lean pork tenderloin
1 medium red onion, thinly sliced
2 cups red or green
cabbage, thinly sliced
1 Tbs extra virgin olive oil
2 ribs celery, thinly sliced
½ tsp salt
1/8 tsp ground black pepper
¼ cup sugar-free balsamic vinaigrette dressing
¼ cup (1 ounce) shredded reduced-fat Muenster or mozzarella cheese
1. Preheat the broiler. Place the bell peppers on a broiler pan and cook 4" from the heat, turning occasionally, until the skin is bubbly and browned all over. Place in a paper bag, seal, and set aside for 5 minutes, or until cool enough to handle. Remove, halve, and discard the skin, ribs, and seeds. Cut the peppers into strips.
2. Place the pork on the broiler pan and cook for 12 minutes, turning once, or until a thermometer inserted in center reaches 155 degrees F and the juices run clear. Let stand for 10 minutes before cutting into thin slices.
3. Warm the oil in a medium skillet over medium heat. Add the onion, cabbage, celery, salt, and black pepper. Cook, stirring frequently, for 10 minutes, or until tender.
4. Divide the cabbage mixture among 4 plates. Arrange the peppers and pork on top. Drizzle each with dressing and sprinkle with 1 tablespoon cheese.
Makes 4 Servings
Per Serving: 194 cal, 8 g fat, 2 g sat fat, 16 g pro, 16 g carb, 4 g fiber, 43 mg chol, 631 mg sodium
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