Enjoy this pork salad that's made using mixed greens, avocados and corn - a tasty dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Place pork tenderloin in glass bowl; add 1 cup of the beer. Cover; refrigerate 1 hour. Meanwhile, in small bowl, mix remaining 1/2 cup beer and the Wheat Beer Vinaigrette ingredients. Refrigerate until ready to serve.
- Heat oven to 350°F. Place pork in shallow pan. Bake 40 to 50 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cool; shred pork using two forks.
- In large serving bowl, mix greens, corn, dates and almonds. Pour about 1/2 cup of the vinaigrette over salad; toss to coat. Top with shredded pork, avocado slices and poblano chile. Serve salad with remaining vinaigrette.
Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 30 mg, Fiber 8 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 18 g, TransFat 0 g
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