Massaged Kale and Pork Salad

47g CARB

Serves 4

Total 25 min.

• 6 cups torn fresh kale leaves
• 1 recipe Honey-Grapefruit Vinaigrette
• 1 15-oz. can cannellini (white kidney) beans, rinsed and drained
• 1 grapefruit, peeled and sectioned
• 1 avocado, peeled, seeded, and chopped
• ½ cup sliced radishes
• 1 1-lb. natural pork tenderloin, trimmed and cut crosswise into ¼-inch-thick slices
• ¼ tsp. salt
• ¼ tsp. black pepper Nonstick cooking spray

1. Place kale in a large bowl. Drizzle with Honey-Grapefruit Vinaigrette. Using clean hands, massage kale 3 to 4 minutes or until leaves are lightly wilted and glossy. Add the next four ingredients (through radishes); toss to combine.

2. Season pork with salt and pepper. Coat a 10-inch nonstick skillet with cooking spray. Heat over medium. Add pork and cook 3 to 4 minutes or until no longer pink, turning once. Serve over kale salad.

Honey-Grapefruit Vinaigrette In a screw-top jar combine ¼  cup grapefruit juice, 3 Tbsp. honey, 2 Tbsp. olive oil, 1 Tbsp. snipped fresh mint, and ¼ tsp. each salt and black pepper. Cover and shake well.

Tip To section grapefruit, use a paring knife to cut off a thin slice from both ends of grapefruit. Place a flat end on a cutting board and cut away the peel and white part of the rind, working from top to bottom. Holding grapefruit over a bowl, cut into center between one section and membrane. Cut along the other side of the section next to the membrane to free the section. If desired, use juice in bowl to make Honey-Grapefruit Vinaigrette.

PER SERVING (1⅓ cups each) cal  456, fat  16 g (3 g sat. fat), chol 74 mg, sodium 624 mg, carb 47 g (12 g fiber, 21 g sugars), pro 35 g

TRY THIS

Rubbing kale between your fingers helps break it down a little, making it softer in texture and more flavorful.