Toasted walnuts and roasted pork tenderloin make this elegant salad worthy of company, yet it's easy enough to prepare on a weeknight! Source: Diabetic Living Magazine, Winter 2019

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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

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  • Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.

  • Whisk vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and 1/4 teaspoon each salt and pepper in a large bowl. Place pork on the prepared baking sheet. Brush with 1 tablespoon of the dressing and sprinkle with the remaining 1/4 teaspoon each salt and pepper.

  • Roast the pork until a thermometer registers 145 degrees F, 20 to 22 minutes. Transfer to a clean cutting board and let stand for 5 minutes. Cut into slices about 3/4 inch thick.

  • Add arugula and pears to the dressing in the large bowl and toss to coat. Divide the salad among 4 serving plates. Top with pork, cheese, and the reserved walnuts.

Nutrition Facts

352 calories; 15.9 g total fat; 4 g saturated fat; 62 mg cholesterol; 692 mg sodium. 982 mg potassium; 25.4 g carbohydrates; 4.9 g fiber; 16 g sugar; 27 g protein; 1224 IU vitamin a iu; 15 mg vitamin c; 62 mcg folate; 151 mg calcium; 2 mg iron; 67 mg magnesium;

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