Spicy Pork-And-Orange Chopped Salad

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Southern Living


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1 pound pork tenderloin, cut into 1/2-inch pieces

2 1/2 teaspoons Szechwan seasoning blend

1/2 teaspoon salt

1 tablespoon olive oil

2 oranges

1/2 cup bottled low-fat sesame-ginger dressing

1 cup seeded and chopped cucumber

1/4 cup chopped fresh cilantro

1 romaine lettuce heart, chopped

3 cups shredded coleslaw mix

1/2 cup wasabi-and-soy sauce-flavored almonds

Garnish: orange slices

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