Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Santa Fe Salad

Thursday, May 7, 2009

{soups-salads-and-salad-dressings} Santa Fe Salad

Santa Fe Salad

Serves 4

1/2 pound pork tenderloin
1/4 teaspoon ground cumin
Salt and pepper to taste
3/4 cup corn kernels
8 cups baby spinach
1 15-ounce can black beans, drained and rinsed
1 cucumber, peeled and diced
1 cup diced Granny Smith apple
2 scallions (green and white parts), thinly sliced
1 chipotle chile pepper in adobo sauce
1/4 cup reduced-fat sour cream
1 tablespoon canola oil
1 teaspoon red wine vinegar

1. Sprinkle pork with cumin, salt and pepper and rub all over. Prepare a
medium-hot grill or grill pan. Grill the tenderloin about 20 minutes or
until the center reaches 155 degrees. Remove from heat, cover with foil
and let cool. Cut into bite-sized pieces.
2. Combine pork, corn, spinach, black beans, cucumber, apple and
scallions in a large bowl. Remove stem from chile and split in half.
Scrape out, discard seeds and veins, and mince. Whisk the minced chile,
sour cream, oil, vinegar, salt and pepper. Add to the large bowl of
ingredients, toss until well-combined and serve immediately.

Comments : For a spicier dressing, add a tablespoon adobo sauce from
the can to the dressing. Make ahead and add spinach just before serving.

Nutrition 256 calories; 19 g protein; 28 g carbs; 10 g fat; 8 g fiber;
541 mg sodium.

Source : Recipe-riot mailer on cooking-lists.com