Cook Time: 20 minutes
1 10-oz bag European salad mix
2 cups fresh pineapple and mango, cubed
1/2 cup toasted macadamia nuts, chopped
1/3 cup prepared raspberry walnut vinaigrette
Grill pre-marinated pork tenderloin over medium-high heat for 20 minutes, turning once, until internal temperature reaches 145 degrees F. Allow pork to set for 5 minutes, then slice into long thin strips. Place salad greens on 4 dinner plates. Top with pork slices, pineapple, mangos and macadamia nuts. Drizzle with vinaigrette.
Makes 4 servings.
*Note: This is a great recipe for leftover grilled pork.
Quick and simple recipes will get you out of the kitchen and bring the family to the table. This festive third place winning Hawaiian Cobb Salad by Linda Rohr of Westport, Connecticut has big, bold flavor with little fuss.
Protein: 36 grams
Fat: 24 grams
Sodium: 171 milligrams
Cholesterol: 106 milligrams
Saturated Fat: 5 grams
Carbohydrates: 18 grams
Fiber: 4 grams