Berry Yummy Pork Salad

By Tonya_Speed

NUTRITION per serving: 211 Calories; 6g Fat; 14g Protein; 28g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 50mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates. Points: 4

Ingredients

• 6 cups torn Romaine lettuce
• 2 cups sliced strawberries
• 1/2 cup thinly sliced celery
• 1 teaspoon chopped fresh chives
• 8 ounces lean pork tenderloin, cut into 1/4-inch slices
• 1 teaspoon olive oil
• 2 cloves garlic, pressed
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 1/4 teaspoon black pepper
• 2 tablespoons chopped pecans, toasted
• Water/oil mixture

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

COOKING INSTRUCTIONS:
In a large bowl, toss together lettuce, strawberries, celery and chives; set aside. Coat a large skillet with water/oil mixture over medium-high heat; add half of the meat and cook for 2 to 3 minutes or until slightly pink in the center, turning once; remove from skillet. Repeat with remaining meat; cover and keep warm. Reduce skillet heat to medium; add olive oil and garlic and cook for 15 seconds. Add honey, vinegar and pepper; heat through. Divide lettuce mixture evenly among dinner plates. Top with pork, drizzle with dressing and sprinkle with pecans.

SERVING SUGGESTION: Serve whole grain rolls and butter on the side.
GLUTEN FREE: Make sure balsamic vinegar is gluten free.