Warm Pork and Spinach Salad
A salad as an entree is a great way to get your recommended vegetable intake. Adding lean pork makes it a filling and satisfying meal.
Ingredients
- 1 pound Earls pork tenderloin, cut into thin strips
- 1/2 cup Italian dressing, fat-free
- 1 tablespoon EACH: white wine vinegar, Dijon mustard, and brown sugar
- 8 ounces fresh spinach, coarsely shredded
- 3 celery stalks, thinly sliced
- 1 cup seedless green grapes
- 2 green onions, thinly sliced
- 8 ounces canned sliced water chestnuts, drained
- 1 large green or yellow apple, cored and chopped
- 2 tablespoons sesame seeds, toasted
Directions
In a nonstick skillet, heat Earls Pork Tenderloin strips until cooked through, about 3-4 minutes. Meanwhile, in a small saucepan, combine Italian dressing, vinegar, mustard, and brown sugar. Heat just until sugar dissolves, stirring constantly; keep warm. In large serving bowl, toss together pork strips, spinach, celery, grapes, green onion, water chestnuts and apple.
Pour warm dressing over salad; toss, garnish with sesame seeds.
