Pork Tenderloin & Veggie Kabobs with Southwest Chopped Salad - Recipe from Price Chopper

Pork Tenderloin Kabobs

1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk lime juice, oil, lime zest, chili powder, salt, and black pepper; add pork and toss.
2. Alternately thread pork, bell peppers and onion onto skewers. Place skewers on hot grill rack; cover and cook 13 minutes or until internal temperature of pork reaches 145°, turning once.

Southwest Chopped Salad

1. In large bowl, toss salad kit, avocado, and cilantro. Makes about 5 cups.
2. Serve 8 kabobs with salad; slightly cool remaining 4 kabobs, wrap with aluminum foil and refrig-erate up to 2 days.