Recipe: Pork Asian Salad

Pork Asian Salad

1/2 cup rice vinegar
1/4 cup honey
2 Tbsp. vegetable oil
2 Tbsp. sesame oil
1 Tbsp. soy sauce
1 8-oz. pkg. Chinese curly noodles (or 1/2 pound fusilli pasta)
1/2 pound snap pea pods, cut in half
1 pound pork tenderloin, cut into 1/4" slices
1 tsp. minced ginger root
1 bell pepper, cut into strips
1 cup shredded carrots
8 green onions, chopped
1 Tbsp. toasted sesame seed

Combine rice vinegar, honey, oils and soy sauce. Cook noodles as directed on package, adding pea pods for last 2 minutes of cooking time. Drain well.

Spray 10" skillet with cooking spray. Cook pork and ginger root in skillet for 4 to 6 minutes, stirring frequently, until pork is cooked and only slightly pink in center.

Toss noodles, pea pods, bell pepper, carrots, onions and pork with half of the dressing. Sprinkle with sesame seed and serve with remaining dressing. Serves 4

Calories: 670
Fat: 21 grams
Sodium: 300 mg
Vitamin C: 100%
Vitamin A: 100%

Source: Betty Crocker's New Salads and Sandwiches