Warm pork and spinach salad

Yield: 6 Servings

Measure Ingredient
1 pounds Boneless pork loin
1 pounds Fresh spinach leaves
3 cups Watercress sprigs
1 cup Celery; thinly sliced
1 cup Seedless green grapes
½ cup Green onion; thinly sliced
1 can (8-oz) sliced water chestnuts
1 large Golden Delicious apple
1 cup Low calorie Italian salad dressing
2 tablespoons Dry white wine
2 tablespoons Dijon mustard
3 tablespoons Light brown sugar
2 tablespoons Toasted sesame seeds

Date: Fri, 09 Feb 1996 20:23:47 EST From: AKSC87A@... (MARY JO KNAPPER) Trim pork of fat and cut in 2" x ¼" strips. Coarsely shred the spinach leaves, removing tough stems. Drain water chestnuts. Core and chop the apple. Spray nonstick skillet with vegetable cooking spray; stir fry pork strips until cooked through, about 4 to 5 minutes. Set aside; keep warm. In large serving bowl, toss spinach, watercress, celery, grapes, green onion, water chestnuts, and apples; toss to mix. In a small saucepan, combine salad dressing, white wine, mustard, and brown sugar; heat just until brown sugar is dissolved, stirring constantly. Stir cooked pork into hot dressing to coat well. Remove pork; pour half of the dressing over greens mixture in bowl; toss well. Place pork strips on top of salad. Sprinkle with sesame seeds. Pass remaining dressing. Recipe Source: RECIPES FROM THE HAWKEYE STATE recipe submitted by The Iowa Pork Producers Association (c) 1990 Penfield Press, Iowa City, Iowa - 158 pages - $5.95 As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest MC-RECIPE@...

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