Barbecue-Pork Salad Recipe

Barbecue-Pork Salad RecipePhoto by: Taste of Home Barbecue-Pork Salad Recipe Rating 0

All it takes is 2 teaspoons of barbecue seasoning to put a tasty, unexpected twist on this simple main-dish salad. Taste of Home Test Kitchen

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Barbecue-Pork Salad Recipe
  • Prep/Total Time: 30 min.
  • Yield: 4 Servings
15 15 30

Ingredients

  • 1 pork tenderloin (1 pound), cut into 1-inch cubes
  • 1 teaspoon barbecue seasoning
  • 1/8 teaspoon salt
  • 2 teaspoons olive oil
  • 1 bunch romaine, torn
  • 1 cup cherry tomatoes, quartered
  • 3/4 cup canned black beans
  • VINAIGRETTE:
  • 1/2 cup cider vinegar
  • 1/4 cup olive oil
  • 2 green onions, sliced
  • 1 teaspoon barbecue seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Toss pork with barbecue seasoning and salt. In a large skillet, saute pork in oil until no longer pink; set aside.
  • In a large bowl, combine the romaine, tomatoes, black beans and pork. In a small bowl, combine vinaigrette ingredients; drizzle over salad and toss to coat. Yield: 4 servings.

Nutritional Facts 2 cups equals 339 calories, 20 g fat (3 g saturated fat), 63 mg cholesterol, 757 mg sodium, 12 g carbohydrate, 4 g fiber, 27 g protein.

Originally published as Barbecue-Pork Salad in Simple & Delicious May 2010, p12

Tip

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Taste of Home

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Barbecue-Pork Salad Recipe

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