Warm Kale and Pork Salad

You can make this power salad in just 25 minutes, so it's ideal for a quick dinner. For a little extra protein, add cannellini beans so dinner is even heartier.

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 6 cups
  • Start to Finish: 25 mins

Warm Kale and Pork Salad

Directions

  1. Place kale in a large bowl. Drizzle with Honey-Grapefruit Vinaigrette. Using clean hands, massage kale 3 to 4 minutes or until leaves are lightly wilted and glossy. Add beans, grapefruit, avocado, and radishes; toss to combine.
  2. Sprinkle meat with salt and pepper. Coat a large nonstick skillet with cooking spray; heat over medium heat. Add meat; cook 3 to 4 minutes or until slightly pink in center, turning once. Serve kale mixture topped with meat.

From the Test Kitchen

*

To section grapefruit, use a paring knife to cut off a thin slice from both ends of the grapefruit. Cut away the peel and white part of rind, working from top to bottom. Holding fruit over a bowl, cut into the center between one section and the membrane. Cut along the other side of section next to membrane to free the section. If desired, squeeze membranes to collect additional juice and use juice in bowl to make Honey-Grapefruit Vinaigrette.

Simple Swap

Butter beans are a good alternative to cannellini beans.

Honey-Grapefruit Vinaigrette

Directions

  1. In a screw-top jar combine all ingredients. Cover and shake well.
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Nutrition Facts (Warm Kale and Pork Salad)

  • Per serving:
  • 456 kcal ,
  • 16 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 74 mg chol. ,
  • 624 mg sodium ,
  • 47 g carb. ,
  • 12 g fiber ,
  • 21 g sugar ,
  • 35 g pro.
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