Pork Tenderloin and Rice Salad

This salad was borne of the need to use up some leftover BBQ'd pork tenderloin.  It is a nice dinner salad on a warm evening.  Spring Mix was used here for the greens base, but spinach leaves or Romaine lettuce would work well, too.

Pork Tenderloin and Rice Salad
Makes 2 servings

• 1/2 cup raw brown rice
• 6 ounces cooked por tenderloin
• 1/c cup cucumber, sliced and slivered
• 1/8 cup onion, chopped
• 1/2 small red bell pepper, chopped
• 1 navel orange, peeled and chopped
• zest from the orange peel

Dressing

• 1 tsp dark sesame oil
• 2 Tbs soy sauce, reduced sodium
• 1 Tbs rice or sushi vinegar
• 2 tsp grated ginger root
• 1 garlic clove, peeled and minced
• 1 pkt Splenda

1. Cook the rice according to package directions and then set aside to cool.
2. Cut the pork into thin slices, then cut cross-wise into slivers.
3. Place cooled rice and pork into a large bowl.
4. Add the cucumber, onion, bell pepper, orange, and orange zest, and stir altogether to blend.
5. Place the dressing ingredients in a small bowl and mix well.  Pour over the salad ingredients in the large bowl, and mix.
6. Divide and serve over fresh greens. 

Per serving.
Weight Watchers P+ = 10.
Calories 393; Protein 30g; Carbohydrate 51g;  Fat 9g; Fibre 4g

Stir the greens into the salad before eating.

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