BARBECUE PORK SALAD
2 tsp. canola oil
¾ lb. pork tenderloin, cut into ½-inch cubes
¼ cup no-sugar-added barbecue sauce
4 cups romaine lettuce leaves or other greens, torn into bite-size pieces
½ cup frozen corn kernels, defrosted
½ cup rinsed and drained red kidney beans
2 tbsp. walnut halves
1 cup cherry tomatoes
1 tbsp. reduced-fat vinaigrette
2 slices whole grain baguette
Heat oil in a nonstick skillet over medium-high heat. Add the pork and saute 3 to 4 minutes. Add barbecue sauce, and toss to coat pork and warm through, about 1 minute. A meat thermometer should read 145 degrees. Remove from heat.
Place lettuce, corn, kidney beans and walnuts in a salad bowl. Add the pork and tomatoes. Toss well. Drizzle with vinaigrette. Serve with the baguette slices.
Makes 2 servings.
— Linda Gassenheimer
McClatchy-Tribune News Service