A colorful medley of yellow bell peppers, fresh salad greens and melt-in-your-mouth pork tenderloin, this hearty salad is sure to please!
Southwest Pork Salad
- Prep Time 15 min
- Total 55 min
- Servings 4
- Ingredients 12
Ingredients
Creamy Lime Dressing
- 1/2 cup fat-free sour cream or plain yogurt
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons canola or vegetable oil
- 1/4 teaspoon salt
Salad
- 1 pork tenderloin (3/4 lb)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 cups bite-size pieces mixed salad greens or 1 package (4 oz) mixed salad greens
- 1 medium yellow bell pepper, sliced
- 1 package (8 oz) fresh whole mushrooms, sliced (3 cups)
- 1 can (15 to 16 oz) black-eyed peas, rinsed, drained
Instructions
-
Step1Heat oven to 350°F. In small bowl, mix all dressing ingredients until well blended. Refrigerate until serving time.
-
Step2In shallow roasting pan, place pork on rack. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of pork.
-
Step3Bake uncovered 30 to 40 minutes or until thermometer reads 160°F (medium doneness) and pork has slight blush of pink in center. Cool pork; cut into slices.
-
Step4Arrange salad greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.
Nutrition
350
Calories
11g
Total Fat
31g
Protein
32g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 19%
- Sodium
- 630mg
- 26%
- Potassium
- 1170mg
- 33%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 7g
- 29%
- Sugars
- 5g
- Protein
- 31g
% Daily Value*:
- Vitamin A
- 120%
- 120%
- Vitamin C
- 130%
- 130%
- Calcium
- 10%
- 10%
- Iron
- 30%
- 30%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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