Yield: 4 servings
Measure | Ingredient |
---|---|
10 ounces | Fresh spinach -- washed & |
\N \N | Stems |
1 can | Peas -- rinsed and drained |
\N \N | Black-eyed |
⅓ cup | Low calorie Italian salad |
\N \N | Dressing |
¼ cup | Green onion -- sliced |
½ cup | Fresh mushrooms -- sliced |
¼ cup | Celery -- sliced |
1 \N | Jar pimientos -- sliced |
\N \N | Drained |
3 tablespoons | Olives -- ripe sliced |
2 \N | Cloves garlic -- minced |
1 tablespoon | Olive oil |
½ pounds | Pork tenderloin -- cut into |
\N \N | Thin strips |
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