Warm Pork and Spinach Salad

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.


  • 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


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.