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 sauté 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.
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.