1 tbsp. oil	¾ lb. pork tenderloin, halved lengthwise, sliced	¼ tsp. salt
dash of pepper	1/3 cup lime juice	1/3 cup water
1/3 cup peanut butter	2 tbsp. sugar	¼ tsp. crushed red pepper flakes
8 oz. fresh green beans, trimmed	1 (10 oz.) pkg. romaine and leaf lettuce	¼ red bell pepper, cut into thin strips
¼ cup dry roasted peanuts

1. Heat oil in large nonstick skillet or wok over medium high heat until hot. Add pork slices; sprinkle with salt and pepper. Cook and stir 3 to 5 minutes or until pork is no longer pink. Add lime juice, water, peanut butter, sugar and pepper flakes; cook and stir until blended. Remove pork from skillet; cover to keep warm.
2. In same skillet, combine green beans and ¼ cup water; cover and cook 6 to 8 minutes or until crisp tender. Drain.
3. Line 4 salad bowls or plates with lettuce. Spoon pork mixture onto lettuce.
4. Top each salad with green beans and bell pepper. Sprinkle with peanuts.

Serving size: ¼ recipe
Calories: 390
Calories from fat: 200
Dietary exchanges: 1 starch, 1 vegetable, 3 lean meat, 2½ fat OR 1 carbohydrate, 1 vegetable, 3 lean meat, 2½ fat