Having a new recipe from the SB Cookbook
Find a Conversation
| Sun, 06-06-2004 - 1:43pm |
Pork & Pepper Salad with Balsamic Vinegar(Phase 1 & 2)
1 red pepper
1 green pepper
1 yellow pepper
1/2 lb. lean pork tenderloins
1 tbs extra virgin olive oil
1 med red onion,thinly sliced
2 c of red or green cabbage,thinly sliced
2 ribs celery,thinly sliced
1/2 tsp salt---------1/8 tsp pepper
1/2 c s/f balsamic vinegar
1/4 c shredded l/f muenster or mozz cheese
Pre-heat broiler. Place the bell peppers on a broiler pan & cook 4" from the heat.,turning ocassionally,until skin is turned bubbly and browned all over.Place in a paper bag,seal and let set for 5 mins. or until cool enough to handle.Remove half,and discard the skin,ribs & seeds.Cut the perppers into strips.
Place the pork on a broiler pan and cook for 12 mins.,turning once,or until the thermometer inserted in reaches 155% and the juices run clear. Let stand for 10 mins. before cutting into thin slices.
Warm the oil in a med skillet over med heat.Add the onion,cabbage, celery, salt & black pepper.Cook stirring frequently,for 10 mins.or until tender.
Divide cabbage mixture among 4 plates. Arrange the peppers & pork on top. Drizzle each with dressing. & sprikle with 1 tb. cheese.
makes 4 servings === Each serving 194 cal. 8 g fat 4 g fiber === Enjoy Maryann
Edited 6/6/2004 1:45 pm ET ET by maw602000


Please let us know how it is!
Susan :)
We had the Roasted Eggplant
What kind of beef was used in those?
Susan :)