Warm pork and spinach salad
6 Servings
Ingredients
| Quantity | 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 |
Directions
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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