Monday, May 10, 2010
Spicy Pork-and-Orange Chopped Salad
Combining romaine and coleslaw mix makes this dish crispy and crunchy. The soy sauce-flavored almonds are a new favorite in our Test Kitchen. Find them sold in cans alongside cocktail peanuts.
Prep Time: 28 minutes
Other Time: 5 minutes
Yield: Makes 4 servings
1 pound pork tenderloin, cut into 1/2-inch pieces
2 1/2 teaspoons Szechwan seasoning blend
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup bottled low-fat sesame-ginger dressing
1 cup seeded and chopped cucumber
1/4 cup chopped fresh cilantro
1 romaine lettuce heart, chopped
3 cups shredded coleslaw mix
1/2 cup wasabi-and-soy sauce-flavored almonds
Garnish: orange slices
1. Toss pork with Szechwan seasoning and salt to coat. Sauté pork in hot oil in a large nonstick skillet over medium-high heat 8 to 10 minutes or until done.
2. Peel oranges, and cut into 1/2-inch-thick slices. Cut slices into chunks.
3. Pour dressing into a salad bowl. Stir in oranges, cucumber, and cilantro. Let stand 5 minutes. Add romaine, coleslaw mix, and pork; toss gently. Sprinkle with almonds. Garnish, if desired. Serve immediately.
Note: We tested with McCormick Gourmet Collection Szechwan Seasoning and Blue Diamond Bold Wasabi & Soy Sauce Almonds.
Southern Living, MARCH 2010