For dressing, in a small bowl combine 2 tablespoons olive oil, vinegar, honey, lime juice, lemon pepper, crushed red pepper and salt.
In a large bowl toss together spinach, lettuce, beans, tomatoes, pepper strips and onion. Set aside. In a nonstick skillet heat 1/2 teaspoon olive oil over medium-high heat. Cook and stir pork cubes for 4-5 minutes or until cooked through. Remove from heat. Pour dressing over pork; toss to coat. Add to spinach mixture; toss lightly to coat. Serve salad on individual plates.
If desired, top with sour cream and serve with tortilla chips.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (445g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 146 (33%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 103mg||32 %|
|Sodium 188mg||6 %|
|Potassium 1288.1mg||34 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 22.8g|
|Protein 41.8g||60 %|
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Calories per serving: 448
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