Pork and spinach salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Fresh spinach -- washed & |
| Stems | ||
| 1 | can | Peas -- rinsed and drained |
| Black-eyed | ||
| ⅓ | cup | Low calorie Italian salad |
| Dressing | ||
| ¼ | cup | Green onion -- sliced |
| ½ | cup | Fresh mushrooms -- sliced |
| ¼ | cup | Celery -- sliced |
| 1 | Jar pimientos -- sliced | |
| Drained | ||
| 3 | tablespoons | Olives -- ripe sliced |
| 2 | Cloves garlic -- minced | |
| 1 | tablespoon | Olive oil |
| ½ | pounds | Pork tenderloin -- cut into |
| Thin strips | ||
Directions
Line four plates with spinach leaves; set aside. In a bowl, combine peas, Italian dressing, green onions, mushrooms, celery, pimiento and olives; set aside. In a a med. skillet, saute garlic in oil for 30 seconds. Add pork and stir-fry for 2 to 3 min. or until no pink remains. Remove from the heat; add vegetable mixture and mix well.
Divide among spinach-lined plates. Serve immediately. Yield: 4 servings.
Recipe By : Taste Of Home