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Pork & Pepper Salad w/Balsamic Vinaigrette

Source of Recipe

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


List of Ingredients

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1/2 pound lean pork tenderloin

1 tablespoon extra-virgin olive oil

1 medium red onion, peeled, thinly sliced

2 cups red or green cabbage, thinly sliced

2 ribs celery, thinly sliced

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup sugar-free balsamic vinaigrette dressing

1/4 cup (1 ounce) shredded reduced-fat Muenster or mozzarella cheese




Recipe

NOTE: "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,"


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 tablespoon cheese.

208 calories (48% from fat),11 grams fat (3 grams sat. fat), 13 grams carbohydrate, 15 grams protein, 395 mg sodium, 35 mg cholesterol, 103 mg calcium, 1 gram fiber.