SOUTHWESTERN PORK SALAD

Southwestern Pork Salad image

Simple pork tenderloin on greens and veggies gets dressed with a refreshing cilantro-lime yogurt dressing. It's company good!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 4

Number Of Ingredients 13

Ingredients

1 pork tenderloin (3/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon canola oil
1/2 teaspoon sugar
1/4 teaspoon salt
8 cups bite-size pieces mixed salad greens or 1 bag (4 oz) mixed salad greens
1 medium yellow bell pepper, sliced
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 can (15 oz) black-eyed peas, rinsed, drained

Steps:

Heat oven to 350°F. Place pork on rack in shallow roasting pan. Sprinkle with 1/4 teaspoon salt and the pepper.
Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cool pork; cut into slices.
Meanwhile, in small bowl, mix yogurt, cilantro, lime juice, oil, sugar and 1/4 teaspoon salt until well blended; set aside.
On large serving plate, arrange salad greens, bell pepper, mushrooms and peas. Top with pork slices. Serve with dressing.

Nutrition Facts : Calories 320, Carbohydrate 31 g, Cholesterol 55 mg, Fat 1, Fiber 7 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 7 g, TransFat 0 g