Pasta, Pork, and Portobello Mushroom Salad |
| Ingredients - 12 ounces pork tenderloin, cut into 1/2-inch slices
- 1 tablespoon olive oil
- 12 ounces portobello mushrooms, sliced
- 2 medium tomatoes, cut into wedges
- 1 medium yellow squash or zucchini, sliced
- 1 medium green bell pepper, sliced
- 1 large carrot, sliced
- 1 small red onion, sliced
- 8 ounces rotini, cooked, cooled
- 1/2 to 3/4 cup reduced-fat Italian dressing
- Lettuce leaves, as garnish
Directions - Cut pork slices into 1/4-inch strips; cook in oil in large skillet 2 to 3 minutes. Add mushrooms and cook until tender, about 5 minutes.
- Combine pork mixture, vegetables, pasta in bowl; pour Italian dressing over and toss. Arrange lettuce on salad plates; spoon salad over.
Calories: 312 Protein: 24.8 g Sodium: 300 mg Cholesterol: 51.1 mg Fat: 10 g Carbohydrates: 29.9 g Exchanges: 3 Vegetable, 1 Bread, 3 Meat
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