Try this quick and easy barbecue pork salad for the weekend. It has a barbecue flavor without heating up the grill. This is a one-pot meal that's great for two, or increase the recipe for a crowd.
I have used pork tenderloin for this recipe because it cooks quickly and has very little fat. Choose a barbecue sauce that has little or no added sugar.
This meal contains 519 calories per serving with 28 percent of calories from fat.
Barbecue Pork Salad
•2 teaspoons canola oil
•3/4 pound pork tenderloin, cut into 1/2-inch cubes
•1/4 cup no-sugar-added barbecue sauce
•4 cups romaine lettuce leaves torn into bite-size pieces
•1/2 cup frozen corn kernels, defrosted
•1/2 cup rinsed and drained red kidney beans
•2 tablespoons walnut halves
•1 cup cherry tomatoes
•1 tablespoon reduced-fat vinaigrette
•2 slices whole grain baguette
Heat oil in a nonstick skillet over medium-high heat. Add the pork and saute 3 to 4 minutes. Add barbecue sauce, and toss to coat pork and warm through, about 1 minute. A meat thermometer should read 145 degrees. Remove from heat.
Place lettuce, corn, kidney beans and walnuts in a salad bowl. Add the pork and tomatoes. Toss well. Drizzle with vinaigrette. Serve with the baguette slices.
Makes: 2 servings.
Nutrition info per serving: 519 calories (28 percent from fat), 15.9 g fat (2.5 g saturated, 5.5 g monounsaturated), 109 mg cholesterol, 46.8 g protein, 48.7 g carbohydrates, 9.9 g fiber, 710 mg sodium.