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Pork and Pepper Salad with Balsamic Vinaigrette
Source: dLife

Pork and Pepper Salad dish with cabbage and onions.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 178.3
Total Carbs 13.1 g
Dietary Fiber 2.9 g
Sugars 7.0 g
Total Fat 6.4 g
Saturated Fat 1.8 g
Unsaturated Fat 0.7 g
Potassium 519.2 mg
Protein 17.0 g
Sodium 407.3 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 2 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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Ingredients Directions
  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.

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