Warm Pork And Spinach Salad

Recipe Ingredients

1 lb	454g / 16oz	Boneless pork loin - trimmed and cut in 2" x 1/4" strips
1 lb	454g / 16oz	Fresh spinach leaves - coarsely shredded
3 cups	48g / 1.7oz	Watercress sprigs
1 cup	110g / 3.9oz	Thinly sliced celery
1 cup	237ml	Seedless green grapes
1/2 cup	31g / 1.1oz	Thinly sliced green onion
8 oz	227g	Sliced water chestnuts - (1 can) - drained
1 oz	28g	Golden delicious apple - cored and chopped (large)
1 cup	237ml	Low calorie Italian salad dressing
2 tablespoons	30ml	Dry white wine
2 tablespoons	30ml	Dijon mustard
3 tablespoons	45ml	Light brown sugar
2 tablespoons	30ml	Toasted sesame seeds

Recipe Instructions

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.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.