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Brazilian Pork Salad with Tangerine Vinaigrette
Source: National Pork Board

Pork, kale, beans, pineapple, tangerine, and coconut with a sweet lime dressing.

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 326.5
Total Carbs 28.7 g
Dietary Fiber 6.9 g
Sugars 11.3 g
Total Fat 9.1 g
Saturated Fat 2.3 g
Unsaturated Fat 1.6 g
Potassium 761.8 mg
Protein 32.8 g
Sodium 400.2 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1 1/2 Fruits , 3 Meat , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 lb  Pork, tenderloin, lean, raw
0 1/2 lb  Cabbage, kale, curly, fresh, chopped
2 tsp  ground coriander
0 1/4 tsp  salt
0 1/4 tsp  white pepper
2 tbsp  olive oil
15 oz  canned black beans
0 1/4 cup  fresh lime juice
0.3333 cup  Juice, tangerine
1 tsp  hot red pepper flakes
1 1/4 cup  fresh diced pineapple
0 1/2 cup  fresh cilantro
4 each  medium tangerines
3 tbsp  Coconut, fresh, shredded
  1. Stack kale leaves and roll up tightly; slice crosswise into very thin strips; place in serving bowl. Add drained black beans.
  2. Season pork strips with 1 teaspoon coriander, salt and pepper. Heat 1 tablespoon olive oil in large non-stick skillet over high heat.
  3. Stir-fry pork strips until they are golden brown, about 3-5 minutes. Place pork strips in serving bowl with black beans and kale.
  4. In blender, combine citrus juices, remaining tablespoon olive oil, red pepper flakes, 1/4 cup pineapple cubes, remaining 1 teaspoon coriander, 1/4 cup cilantro, and salt and pepper to taste. Blend until smooth.
  5. Add tangerine sections and remaining pineapple cubes to salad bowl. Toss salad with dressing. Garnish with remaining cilantro and toasted coconut.

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