Thai-Style Salad

Thai-Style Salad

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From: Diabetic Living Magazine

Pork tenderloin slices provide the protein in this quick and colorful Thai-inspired dinner salad. It's full of crunchy romaine lettuce, carrots, cabbage and pea pods and is flavored with a delicious peanut satay sauce and fresh basil.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 4 cups torn romaine lettuce
  • 1 cup chopped or sliced cooked pork tenderloin
  • ½ cup shredded carrot
  • ½ cup shredded red cabbage
  • ½ cup fresh snow pea pods, halved
  • ¼ cup peanut satay sauce, such as Thai Kitchen®
  • 1 tablespoon water
  • ¼ cup lightly salted peanuts, chopped
  • Snipped fresh Thai basil or basil
  • Lime wedges

Preparation

  • Prep

  • Ready In

  1. In a large bowl combine the romaine lettuce, pork tenderloin, carrot, cabbage and pea pods.
  2. For dressing, in a small bowl combine peanut satay sauce and the water. Spoon dressing over lettuce mixture; toss to coat. Sprinkle with peanuts and basil. Serve with lime wedges.

Nutrition information

  • Serving size: 3 cups lettuce and 2½ ounces pork
  • Per serving: 311 calories; 15 g fat(4 g sat); 5 g fiber; 19 g carbohydrates; 25 g protein; 146 mcg folate; 52 mg cholesterol; 9 g sugars; 14,127 IU vitamin A; 30 mg vitamin C; 94 mg calcium; 3 mg iron; 322 mg sodium; 824 mg potassium
  • Nutrition Bonus: Vitamin A (283% daily value), Vitamin C (50% dv), Folate (36% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2 fat, 1½ vegetable, ½ starch

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