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Warm Pork Salad
Source: dLife

Warm pork on top a mixture of greens completed with a Dijon dressing.

Prep Time: 20 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 198.3
Total Carbs 12.9 g
Dietary Fiber 2.7 g
Sugars 5.2 g
Total Fat 4.9 g
Saturated Fat 1.1 g
Unsaturated Fat 0.5 g
Potassium 729.4 mg
Protein 23.5 g
Sodium 499.1 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 2 Meat , 1/2 Starch
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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12 oz  Pork, tenderloin, lean, raw
2 tbsp  cooking sherry
1 1/2 tbsp  low sodium soy sauce
2 tsp  fresh ginger root
2 tbsp  light mayonnaise
2 tbsp  balsamic vinegar
1 tbsp  cold water
1 tbsp  dijon mustard
1 tsp  sugar
0 1/4 tsp  black pepper
4 oz  Greens, Belgian endive, fresh, head
1 each  Greens, radicchio, fresh
16 oz  arugula
1 each  cooking spray
10 oz  Peas, green, frozen, 10oz package
  1. Holding knife almost parallel to a cutting board, slice pork crosswise into very thin slices.
  2. In a medium bowl, mix the pork, sherry, soy sauce, and ginger, set aside.
  3. In a large bowl, whisk together the mayonnaise, vinegar, water, mustard, sugar, and pepper until well mixed. Add in the endive, radicchio, and arugula, mix to coat well.
  4. In a large nonstick pan, spray nonstick cooking spray and heat over medium high meat. Add pork mixture from step 2, stirring quickly and continuously cook until pork is no longer pink, about 2 minutes. Add cooked pork to salad bowl.
  5. Add peas and toss well to coat. Serve.

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