PORK AND PEPPER SALAD WITH BALSAMIC VINAIGRETTE

1 red bell pepper*
1 green bell pepper
1 yellow bell pepper
1/2 pound lean pork tenderloin*
1 tablespoon extra-virgin olive oil
1 medium red onion, thinly sliced
2 cups red or green cabbage, thinly sliced
2 ribs celery, thinly sliced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
TO SERVE:
4 tablespoons sugar-free balsamic vinaigrette dressing, divided use
4 tablespoons (1 ounce) shredded reduced-fat Muenster or mozzarella cheese, divided use

Preheat the broiler.

Place the bell peppers on a broiler pan; cook 4 inches from the heat, turning occasionally, until the skin is bubbly and browned all over. Place in a paper bag, seal, and set aside for 5 minutes or until cool enough to handle. Remove and discard the skin. Halve the peppers; discard ribs and seeds. Cut the peppers into strips.

Place the pork on the broiler pan. Cook, turning once, for 12 minutes or until a thermometer inserted in the center reaches 155 degrees F and the juices run clear. Let stand for 10 minutes, then cut into thin slices.

Warm the oil in a medium skillet over medium heat. Add onion, cabbage, celery, salt and black pepper. Cook, stirring frequently, for 10 minutes or until tender.

TO SERVE:
Divide cabbage mixture among 4 plates. Arrange peppers and pork on top. Drizzle each with 1 tablespoon dressing; sprinkle each with 1 tablespoon cheese.

Servings: 4

PER SERVING: 192 calories; 8g fat (36 percent calories from fat); 2g saturated fat; 42mg cholesterol; 16g protein; 16g carbohydrate; 1g fiber; 614mg sodium.

*When you're in a hurry, use leftover pork (or chicken) and jarred roasted peppers instead of starting with fresh. Just warm them in the microwave.

Adapted from source: The South Beach Diet Cookbook by Arthur Agatston