I’ve been lax with the “exercise, health, and fitness” category of my blog, so I thought I would post an excellent summer salad recipe I found and tried recently. It’s a Vietnamese Pork Salad, recipe from Women’s Health Magazine. It is light and tastes absolutely fantastic! It reminds me of a couple salads I really enjoy from local restaurants: the Soba Noodle Salad from Cafe Brio and the Bume Noodle Soup (Dry with lime and peanuts) from Magic Kitchen.
Here’s the recipe, try it, I’m betting you will like it!
1 (12 oz) pork tenderloin
1/4 tsp salt
3 Tbsp lime juice
3 Tbsp sugar
1 clove garlic, minced
2 Tbsp fish sauce
6 c shredded coleslaw mix
1 1/4 c thinly sliced scallions
3/4 c chopped fresh cilantro
1/2 c lightly salted chopped peanuts
1. Preheat oven to 400°F.
2. Place pork on a foil-lined baking sheet; sprinkle with 18 teaspoon salt and cook until thermometer registers 160°F, 20 to 24 minutes. Let meat rest for 10 minutes. Cut meat crosswise into four sections and then shred.
3. Place lime juice, sugar, and garlic in a microwave-safe bowl. Cover with microwave-safe plastic wrap and microwave on high until sugar melts, 20 to 30 seconds. Let cool. Stir in fish sauce and remaining 1/8 teaspoon salt.
4. In a large bowl, gently toss coleslaw mix, scallions, and cilantro. Pour lime mixture over veggies, add pork, and toss gently. Divide evenly into four salad bowls. Top salad with nuts before serving.
Makes four servings. Per serving: 300 calories, 13 g fat (2.8 g saturated), 581 mg sodium, 24 g carbs, 5 g fiber, 25 g protein
