Cooking Light Vietamese Salad Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (1.5-pound) pork tenderloin, trimmed 1 teaspoon canola oil Cooking spray 3 tablespoons fresh lime juice 1 1/2 tablespoons fish sauce 1 1/2 tablespoons lower-sodium soy sauce 1 1/2 teaspoons sugar 1 1/2 teaspoons grated peeled fresh ginger 1/8 teaspoon ground red pepper 1 serrano chile, thinly sliced 3/4 cup small fresh mint leaves 1/2 cup thinly sliced red onion 3 thinly diagonally sliced green onions 1 halved, seeded, and thinly sliced cucumber 8 cups sliced romaine lettuce 1/2 cup cilantro leaves
Preparation
1. Preheat grill to medium-high heat.
2. Brush pork with oil. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer inserted into thickest portion of pork registers 145°. Remove from grill; let pork stand 5 minutes. Slice pork crosswise in half; slice each half, lengthwise, into thin strips. Cool. Combine juice and next 6 ingredients (through serrano) in a large bowl. Add pork to juice mixture; toss to coat. Add mint and next 3 ingredients (through cucumber) to bowl; toss. Arrange 2 cups lettuce on each of 4 plates; top each serving with about 2/3 cup pork mixture. Sprinkle with cilantro.
Joanne Weir, Cooking Light
SEPTEMBER 2011
Serving Size: Serves 4 (serving size: 1 salad)
Number of Servings: 4
Recipe submitted by SparkPeople user MASCARAK.
1. Preheat grill to medium-high heat.
2. Brush pork with oil. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer inserted into thickest portion of pork registers 145°. Remove from grill; let pork stand 5 minutes. Slice pork crosswise in half; slice each half, lengthwise, into thin strips. Cool. Combine juice and next 6 ingredients (through serrano) in a large bowl. Add pork to juice mixture; toss to coat. Add mint and next 3 ingredients (through cucumber) to bowl; toss. Arrange 2 cups lettuce on each of 4 plates; top each serving with about 2/3 cup pork mixture. Sprinkle with cilantro.
Joanne Weir, Cooking Light
SEPTEMBER 2011
Serving Size: Serves 4 (serving size: 1 salad)
Number of Servings: 4
Recipe submitted by SparkPeople user MASCARAK.
Nutritional Info Amount Per Serving
- Calories: 260.6
- Total Fat: 4.6 g
- Cholesterol: 97.5 mg
- Sodium: 717.8 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.9 g
- Protein: 41.6 g
Member Reviews