Pork and Pepper Salad
with Balsamic Vinaigrette

Makes 4 servings

When you’re in a real hurry, use leftover pork (or chicken) and jarred roasted peppers instead of starting with fresh. Just warm them in the microwave.

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon salt
• 1 (1-pound) head romaine lettuce, chopped (8 cups)
• 2 medium tomatoes, diced
• 1 medium cucumber, peeled, seeded and sliced
• 1 pound cooked chicken breasts, shredded
• 1 avocado, pitted, peeled and sliced
• Freshly ground black pepper

1. Whisk together oil, lime juice, cilantro, salt and a pinch or two of pepper in a small bowl.
2. Combine lettuce, tomatoes and cucumber in a large bowl.
   Toss with half of the dressing and season to taste with salt and pepper; divide among 4 plates.
3. Toss chicken with 1 tablespoon of the remaining dressing and divide among salads. Top with avocado slices, drizzle with remaining dressing and serve.

NUTRITIONAL ANALYSIS per serving:

Calories 380 Total Fat 21 g Saturated 3.5 g

Protein 38 g Carbohydrate 10 g

Fiber 5 g Sodium 240 mg

Recipes adapted from The South Beach Diet Cookbook © 2004

by Arthur Agatston, M.D., and The South Beach Diet Quick & Easy

Cookbook © 2005 by Arthur Agatston, M.D.

Permission granted by Rodale, Inc.