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Southwest Pork Salad
A colorful medley of yellow bell peppers, fresh salad greens and melt-in-your-mouth pork
tenderloin, this hearty salad is sure to please!
3/4 pound pork tenderloin
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups bite-size pieces mixed salad greens
or 1 package (4 ounces) mixed salad greens
1 medium yellow bell pepper, sliced
3 cups sliced fresh mushrooms (8 ounces)
1 can (15 to 16 ounces) black-eyed peas, rinsed and drained
Creamy Lime Dressing (below)
1. Heat oven to 425°F. Turn Function dial to Roast. Sprinkle pork with salt and pepper and
place in baking/drip pan. Place baking pan in middle position in oven. Roast uncovered 20
to 25 minutes or until thermometer inserted into thickest part of meat reads 160°F (medium
doneness). Cool pork; cut into slices.
2. Arrange salad greens, bell pepper, mushrooms, peas and pork on large serving platter.
Serve with Creamy Lime Dressing. 4 servings.
Creamy Lime Dressing
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon salt
Mix all ingredients.
Reprinted with the permission of General Mills, Inc.