Source: dLife

Pork and Pepper Salad dish with cabbage and onions.

Servings

1 medium red bell peppers
1 chopped green bell peppers
1 medium yellow bell peppers
0.5 lb Pork, tenderloin, lean, raw
1 tbsp extra virgin olive oil
1 red onion , thinly sliced
16 oz Cabbage, red, fresh, leaf , thinly sliced (or green)
2 medium celery stalks , thinly sliced
0.5 tsp salt
0.12 tsp black pepper
0.25 cup Vinegar, balsamic
0.25 cup Cheese, muenster, low fat, shredded (or mozzarella)

1 Preheat the broiler.
2 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.
3 Place in a paper bag, seal and set aside for 5 minutes or until cool enough to handle.
4 Remove, halve, and discard the skin, ribs, and seeds.
5 Cut the peppers into strips.
6 Place the pork on the broiler pan and cook for 12 minutes, turning once, or until a thermometer inserted in center reaches 155 degrees F.
7 Let stand for 10 minutes before cutting into thin slices.
8 In a medium skillet, warm the oil over medium heat. Add the onion, cabbage, celery, salt and black pepper.
9 Cook, stirring frequently for 10 minutes or until tender.
10 Divide the cabbage mixture among 4 plates.
11 Arrange the peppers and pork on top.
12 Drizzle each with dressing and sprinkle with 1 tablespoon cheese.

You can substitute chicken for the pork if you like.