Don't let the list of ingredients
fool you. This colorful main dish salad is a snap to put together.
Stir-Fried
Southwestern Pork Salad
3 boneless pork chops,
cut into 1/2-inch cubes
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon lemon pepper
1/4 teaspoon crushed red pepper
Dash salt
3 cups torn spinach
3 cups torn iceberg lettuce
1 can (15-ounce) black beans, rinsed and drained
1 cup chopped plum tomatoes
1 medium yellow bell pepper, cut into thin bite-size strips
2 tablespoons chopped red onion
1/2 teaspoon olive oil
Sour cream (optional)
Tortilla chips (optional)
For dressing, in a small
bowl combine 2 tablespoons olive oil, vinegar, honey, lime juice,
lemon pepper, crushed red pepper and salt.
In a large bowl toss together
spinach, lettuce, beans, tomatoes, pepper strips and onion. Set
aside.
In a nonstick skillet
heat 1/2 teaspoon olive oil over medium-high heat. Cook and stir
pork cubes for 4 to 5 minutes or until cooked through. Remove
from heat.
Pour dressing over pork;
toss to coat. Add to spinach mixture; toss lightly to coat.
Serve salad on individual
plates. If desired, top with sour cream and serve with tortilla
chips.
