Grilled Pork Tenderloin Salad

http://www.eatingwell.com/recipes/grilled_pork_tenderloin_salad.html

From EatingWell:  August/September 2006

Served room temperature or chilled, this salad - combining tangy oranges, sweet and crunchy fennel and zesty marinated pork - is delightful for a warm summer evening.

2 servings, about 2 cups each | Active Time: 15 minutes | Total Time: 30 minutes (not including pork marinating & grilling)

Ingredients

• 1 large orange
• Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced and cut into strips
• 1 small head fennel, (about 8 ounces), trimmed, cored and sliced paper-thin
• 2 tablespoons finely diced red onion
• 1 tablespoon walnut or canola oil
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons pepitas (pumpkin seeds), toasted (see Ingredient Note)

Preparation

1. With a sharp knife, remove the peel and skin from the orange. Working over a large bowl to catch the juice, cut the segments from their surrounding membranes. (Discard membranes, pith and skin.) Add pork, fennel, onion, oil, vinegar, salt and pepper to the bowl; toss to combine. Sprinkle with pepitas.

Nutrition

Per serving : 329 Calories; 15 g Fat; 3 g Sat; 4 g Mono; 63 mg Cholesterol; 23 g Carbohydrates; 27 g Protein; 6 g Fiber; 516 mg Sodium; 1094 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 vegetable, 3 very lean meat, 2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day. Sprinkle with pepitas just before serving.

• Ingredient Note: Pepitas, olive-green-hulled pumpkin seeds, are commonly used in Mexican cooking. Find them in the bulk-foods section of natural-foods markets or Mexican grocers.
• To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.