Pork and spinach salad

Yield: 4 servings

Measure 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

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

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