PORK TENDERLOIN SALAD - Wednesday, September 20, 2006
Centennial Medical Center/Ann Cox
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
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.