Recipe: Asian Pork and Pineapple Salad

This Cooking Light recipe is a winner.

Yield: 4 servings

1 can pineapple chunks in juice, undrained

2 tablespoons fresh lime juice

1 1/2 tablespoons fish sauce

1 teaspoon sugar

2 teaspoons bottled minced garlic

1/2 cup vertically sliced red onion

1/2 cup chopped fresh basil

1 tablespoon low-sodium soy sauce

1 teaspoon minced pickled jalapenos

1/2 teaspoon bottled minced fresh ginger

1 pound pork tenderloin, trimmed and cut into a 3/4-inch pieces

2 teaspoons vegetable oil

8 cups trimmed arugula or spinach

Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside. Combine reserved pineapple juice, lime juice, fish sauce, sugar and garlic.

Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl. Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.

Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and saute 3 minutes or until done. Add pork to onion mixture; toss well. Serve over arugula.