PORK AND MANGO SALAD

8 Ounces pork tenderloin, cut into ¼-inch pieces
3 Tablespoons mango chutney
2 Tablespoons white wine vinegar
1 Tablespoon Dijon-style mustard
1 Garlic clove
1/8 Teaspoon pepper
1 Tablespoon olive oil (extra virgin)
1 Tablespoon water
6 Cups lettuce, mixed greens
4 Ounces water chestnuts, canned
1 Medium mango or nectarine, sliced
2 Tablespoons fresh chopped chives (or 2 teaspoons dried chives)

Vinaigrette:
In a blender or food processor bowl combine chutney, vinegar, mustard, garlic, and pepper. Cover and blend or process until smooth. In a small bowl combine olive oil and water. With blender or food processor running, add oil mixture in a thin steady stream to chutney mixture; blend or process for 15 seconds more

.Salad:
Trim any fat from the pork; cut into ¼-inch slices. Spray a large skillet with nonstick coating. Preheat the skillet over medium-high heat. Cook pork in hot skillet for 3 to 4 minutes or until pork is no longer pink, turning once. Remove pork from skillet; keep warm. In a large bowl toss together the salad greens and water chestnuts. Pour about half of the vinaigrette over the greens mixture. Toss to coat.

To serve, divide greens mixture among 4 salad plates. Arrange some of the mango or nectarine slices and pork on the greens mixture. Drizzle each serving with about 1 tablespoon of the remaining vinaigrette. Sprinkle with the chives.

Serving size: ¼ of salad
Calories: 192
Fat: 6 g
Cholesterol: 40 mg
Carbohydrate: 21 g
Protein: 14 g
Sodium: 137 mg

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