Spinach, nectarines and pork provide a delicious addition to this flavorful grilled salad ready in 25 minutes - perfect for dinner.
Grilled Pork and Nectarine Spinach Salad
- Prep Time 25 min
- Total 25 min
- Servings 6
- Ingredients 6
Ingredients
- 1 peppercorn-flavored pork tenderloin (1 Ib)
- 3 nectarines, cut in half
- 2 bags (6 oz each) fresh baby spinach leaves
- 1/4 cup light balsamic vinaigrette dressing
- 1/4 cup crumbled feta cheese (1 oz)
- Black pepper
Instructions
-
Step1Heat gas or charcoal grill. Using sharp knife, cut tenderloin in half horizontally, cutting to, but not through, other side; open flat as you would a book.
-
Step2Carefully brush oil on grill rack. Place nectarine halves, cut sides down, and pork on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until nectarines are thoroughly heated and pork has slight blush of pink in center. Remove nectarines and pork from grill. Cover pork; let stand 5 minutes.
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Step3Cut nectarine halves into slices. Thinly slice pork. In large bowl, gently toss spinach and dressing.
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Step4On each of 6 plates, evenly divide spinach, nectarine slices, pork slices and cheese. Sprinkle with pepper, if desired.
Nutrition
160
Calories
5g
Total Fat
18g
Protein
11g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 210mg
- 9%
- Potassium
- 780mg
- 22%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 6g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 15%
- 15%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
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