Sauteed Pork & Pear Salad
- Trim fat from pork. Cut pork across the grain into thin, bite-size strips. Sprinkle with pepper and sage. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add pork. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center. Add nuts. Cook and stir for 30 seconds more. Remove meat mixture. Cover and keep warm.
- For dressing, in the same skillet combine pineapple juice, oil, honey, and Dijon-style mustard. Cook and stir just until bubbly, scraping up any crusty browned bits from bottom of the skillet.
- Divide salad greens among 4 shallow bowls or dinner plates. Arrange pears on greens. Top with pork mixture. Drizzle with dressing. Serve immediately. Makes 4 servings.
Nutrition Facts (Sauteed Pork & Pear Salad)
- Per serving:
- 260 kcal cal.,
- 12 g fat
- (2 g sat. fat,
- 31 mg chol.,
- 92 mg sodium,
- 25 g carb.,
- 4 g fiber,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet