PORK TENDERLOIN SALAD - Wednesday, September 20, 2006
Centennial Medical Center/Ann Cox
Ingredients: 1-2 (5-oz) pkgs. mixed greens 1 lb pork tenderloin, marinated, cooked and thinly sliced* 1 (12-oz) pkg rainbow salad or broccoli slaw 1/2 c low-fat sour cream 1/2 c reduced fat mayonnaise 1 T vinegar 1/2 c bean sprouts 1/2 c shredded Mozzarella cheese
Directions: In a large bowl, combine slaw, sour cream, mayonnaise and vinegar, stor to mix completely. On 4 individual plates, place mixed greens, slaw and sliced pok tenderloin. Top with bean sprouts and cheese.
Yields 4 servings
*May use cooked chicken, shrimp or beef instead of pork.