Warm Italian Pork Salad

Gluten Free
Very Healthy
Health score
61%
Warm Italian Pork Salad
30 min.
4
653kcal

Suggestions


Indulge in the vibrant flavors of our Warm Italian Pork Salad, a delightful dish that perfectly balances health and taste. This recipe is not only gluten-free but also boasts a health score of 61, making it an excellent choice for those seeking nutritious meal options without sacrificing flavor. Ready in just 30 minutes, it’s ideal for a quick lunch, a satisfying side dish, or even a hearty main course.

At the heart of this salad is tender pork tenderloin, marinated in zesty Italian dressing, which infuses each bite with a burst of flavor. The addition of fresh, crisp mixed lettuces, colorful broccoli florets, and vibrant zucchini creates a visually appealing and nutrient-rich base. Topped with juicy Roma tomatoes, this dish is as pleasing to the eye as it is to the palate.

What truly sets this salad apart is the creamy ranch dressing that ties all the elements together, providing a rich contrast to the fresh vegetables and savory pork. With a caloric breakdown that emphasizes protein and healthy fats, this salad is a guilt-free indulgence that will leave you feeling satisfied and energized. Whether you’re hosting a gathering or simply looking to elevate your lunch routine, this Warm Italian Pork Salad is sure to impress!

Ingredients

  • 0.8 lb pork tenderloin cut into thin bite-size strips
  • 0.3 cup salad dressing italian
  • teaspoons ranch seasoning (half of 1-oz envelope) (not buttermilk recipe)
  • 0.3 cup salad dressing 
  • 0.3 cup milk 
  • tablespoon vegetable oil 
  • cups pork butt mixed red
  • cup broccoli florets 
  • medium zucchini cut into 1/2-inch cubes (1 1/2 cups)
  •  plum tomatoes cut into 6 wedges (Roma)

Equipment

  • bowl
  • frying pan

Directions

  1. In small bowl, toss pork and Italian dressing.
  2. Let stand at room temperature 10 minutes to marinate.
  3. Meanwhile, in another small bowl, mix ranch dressing mix (dry), mayonnaise and milk; set aside.
  4. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, stirring frequently, until pork is no longer pink.
  5. Among 4 plates, divide lettuce. Top each with broccoli, zucchini, tomato wedges and pork.
  6. Drizzle dressing over salads.

Nutrition Facts

Calories653kcal
Protein47.79%
Fat43.24%
Carbs8.97%

Properties

Glycemic Index
30.75
Glycemic Load
1.19
Inflammation Score
-8
Nutrition Score
47.345652352209%

Flavonoids

Naringenin
0.21mg
Luteolin
0.18mg
Kaempferol
1.81mg
Myricetin
0.05mg
Quercetin
1.57mg

Nutrients percent of daily need

Calories:652.96kcal
32.65%
Fat:30.43g
46.82%
Saturated Fat:8.7g
54.37%
Carbohydrates:14.2g
4.73%
Net Carbohydrates:12.25g
4.46%
Sugar:7.56g
8.4%
Cholesterol:234.55mg
78.18%
Sodium:1113.34mg
48.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:75.67g
151.35%
Vitamin B1:2.57mg
171.43%
Selenium:110.81µg
158.3%
Vitamin B6:2.44mg
122.19%
Vitamin B3:19.42mg
97.11%
Vitamin B2:1.57mg
92.23%
Phosphorus:883.56mg
88.36%
Zinc:12.07mg
80.47%
Vitamin B5:5.76mg
57.61%
Vitamin B12:3.22µg
53.6%
Vitamin C:42.2mg
51.15%
Potassium:1785.47mg
51.01%
Vitamin K:52.62µg
50.11%
Magnesium:117.15mg
29.29%
Iron:5.06mg
28.13%
Copper:0.46mg
23.22%
Manganese:0.32mg
15.83%
Vitamin E:2.29mg
15.26%
Vitamin D:2.2µg
14.65%
Vitamin A:632.94IU
12.66%
Folate:42.5µg
10.63%
Calcium:98.55mg
9.86%
Fiber:1.94g
7.77%