Pork Fennel Orange Wilted Salad

Yield: 4 servings

Preparation Time: 20 min; Cook Time: 10 minutes

Ingredients

12 ounces lean boneless pork

1 Tablespoon olive oil

2 small fennel bulbs, halved and thinly sliced (2 cups)

1 package (10 ounce) mixed Italian salad greens or 8 cups of Romaine lettuce

4 oranges, peeled, sliced, seeded and quartered

2 Tablespoons sliced almonds, toasted (optional)

Sauce:

1 teaspoon finely shredded orange zest

3/4 cup orange juice

2 Tablespoons vinegar

1 Tablespoon cornstarch

1/4 teaspoon salt

1/8 teaspoon crushed red pepper

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 207

Calories From Fat: 162

Total Fat: 18g

Cholesterol: 14g

Sodium: 194mg

Total Carbohydrates: 38mg

Protein: 9g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Partially freeze pork. Trim fat from pork. Cut into thin bite-size strips. Set aside.

Sauce:
In a small bowl combine orange zest, orange juice, vinegar, cornstarch, salt and crushed pepper; set aside.

Pork Preparation:
Heat oil in a large nonstick skillet. Add fennel; cook and stir over medium high heat for 3 to 4 minutes or just tender. Remove from skillet with slotted spoon. Add pork to skillet; cook and stir for 3 to 4 minutes until no longer pink. Push meat from center of skillet.

Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return fennel to skillet; heat through.

Salad:
Place greens and orange slices in a large bowl; add pork mixture. Toss to mix until greens are slightly wilted.

If desired, sprinkle with toasted almonds.

Please note that some ingredients and brands may not be available in every store.

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