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Ingredients
US|METRIC
4 SERVINGS
- 1 pork tenderloin (about 1 pound, cut into 1/2-inch cubes or sliced)
- 1 tsp. olive oil
- 6 cups romaine lettuce (chopped)
- 14.5 oz. red kidney beans, rinsed and drained
- 1 yellow bell pepper (seeded, cut into 3-inch strips)
- 2 tomatoes (cored and chopped)
- 1 avocado (ripe, seeded, peeled and chopped)
- 1 cup plain yogurt
- 1/3 cup cilantro (chopped)
- 3 oz. green chiles (chopped, drained)
- 3 Tbsp. lime juice
- 1/2 tsp. lime peel (grated)
- 1/4 tsp. onion powder
- salt
- pepper
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Directions
- Heat oil in large nonstick skillet over medium-high heat. Cook pork cubes 4-5 minutes, stirring frequently, until nicely browned. Remove from skillet and let cool. For dressing, in small bowl stir together yogurt, cilantro, chiles, lime juice, lime peel, onion powder, salt and pepper. Arrange lettuce on large platter. Spoon cooked pork, kidney beans, pepper strips, tomatoes and avocado in parallel rows over lettuce. Serve dressing alongside.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium300mg13% |
| Potassium1350mg39% |
| Protein32g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A140% |
| Vitamin C240% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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