Stir Fried Southwestern Pork Salad


3 boneless pork chops, cut into 1/2-in. cubes
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon lemon pepper
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
3 cups torn spinach
3 cups torn iceberg lettuce
1 (15 oz.) can black beans, rinsed and drained
1 cup chopped plum tomatoes
1 medium yellow bell pepper, cut into thin bite-size strips
2 tablespoons chopped red onion
1/2 teaspoon olive oil

For dressing, in a small bowl combine 2 tablespoons oil, vinegar, honey, lime juice, lemon pepper, crushed red pepper and salt.

Toss together next six ingredients and set aside.

Heat 1/2 teaspoon oil in nonstick skillet over medium-high heat. Cook and stir pork cubes for 4-5 minutes or until cooked through. Pour dressing over pork; toss to coat. Add to spinach mixture; toss lightly to coat. Divide onto plates. If desired, top with sour cream and serve with tortilla chips.