Warm Balsamic Pork, Pepper and Cabbage Salad
Equipment
- broiler
- medium skillet
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1/2 lb. lean pork tenderloin can use leftover pork
- 1 Tbsp. extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 2 cups red or green cabbage, thinly sliced
- 2 ribs celery, thinly sliced
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 1/4 cup sugar-free balsamic vinaigrette dressing
- 1/4 cup (1 oz.) shredded Muenster or mozzarella cheese
Notes
Directions:
Preheat the broiler. Place the bell peppers on a broiler pan and cook 4″ from the heat, turning occasionally, until the skin is bubbly and browned all over. Place in a paper bag, seal, and set aside for 5 minutes, or until cool enough to handle. Remove, halve, 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°F and the juices run clear. Let stand for 10 minutes before cutting into thin slices.
Warm the oil in a medium skillet 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 among 4 plates. Arrange the peppers and pork on top. Drizzle each with dressing and sprinkle with 1 tablespoon cheese.
Nutrition: 194 cal., 8g fat, 16 g protein, 16 g carb, 4g fiber, 630g sodium