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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pork and Pepper Salad with Balsamic Vinaigrette

Source: dLife

Pork and Pepper Salad dish with cabbage and onions.

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 6.4 Fat, 1.9 Vegetables, 1.5 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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Servings

Ingredients

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 degrees F.
Let stand for 10 minutes before cutting into thin slices.
In a medium skillet, warm the oil 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.