Pork & Pepper Salad with Balsamic Vinaigrette

Ingredients:

• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1/2 lb. lean pork tenderloin
• 1 tbsp. extra-virgin olive oil
• 1 medium red onion, thinly sliced
• 2 cups red or green cabbage, thinly sliced
• 2 ribs celery, thinly sliced
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup sugar-free balsamic vinaigrette dressing
• 1/4 cup shredded reduced-fat mozzarella cheese

Makes 4 Servings

1. Preheat the broiler. Place the bell peppers on a broiler pan and cook 4 inches from the heat, turning occasionally, until the skin is bubbly and browned all over. Place in a paper bag, seal, and set aside for 5 minutes, or until cool enough to handle. Remove, halve, and discard the skin, ribs, and seeds. Cut the peppers into strips.
2. Place the pork on the broiler pan and cook for 12 minutes, turning once, or until a thermometer inserted in the center reaches 155 F and the juices run clear. Let stand for 10 minutes before cutting into thin slices.
3. Warm the oil in a medium skillet over medium heat. Add the onion, cabbage, celery, salt and pepper. Cook, stirring frequently, for 10 minutes, or until tender.
4. Dived cabbage mixture among 4 plates. Arrange the peppers and pork on top. Drizzle each  with dressing and sprinkle with 1 tablespoon of cheese.

WW POINTS VALUE : 5 pts. 

 

Note: This recipe appears in the South Beach Diet Cookbook. Here's another meal to kick-start your healthy lifestyle. The pork is succulently juicy, the vegetables are aromatic and to top them off with mozzarella cheese is delicious. This meal is also colorful and can be made in 30 minutes or less any day of the week. Balsamic vinegar will work just as well as the vinaigrette dressing.