Fresh from the garden, this entree salad
makes for a light dinner or a quick lunch. Serve with fresh rolls.
Pork and Spinach Salad
- 3 boneless pork chops, cut into stir-fry
strips
1/4 cup balsamic vinegar
1 tablespoon granulated sugar
1 tablespoon chopped fresh dill weed OR 1 teaspoon dried
8 cups torn fresh spinach
1 cup shredded red cabbage
2 teaspoons olives oil
3 cloves garlic, minced
1 large red or yellow bell pepper, cut into thin strips
8 green onions, bias-sliced into 1-inch lengths
2 tablespoons coarsely chopped peanuts
1/4 cup freshly grated Romano or Parmesan cheese
- For sauce, in a small bowl combine balsamic
vinegar, sugar and dill.
- Place spinach and red cabbage in large
salad bowl; set aside.
- In a large skillet heat olive oil over
medium-high heat. Cook and stir garlic for 30 seconds; add red
pepper and green onions; cook and stir for 1 to 2 minutes or
until onions are crisp-tender. Remove vegetables from skillet.
- Add pork strips to hot skillet. Cook and
stir for 2 to 3 minutes or until just cooked through.
- Return vegetables to skillet, add sauce,
stir all ingredients to coat with sauce. Cook and stir about
1 minute more or until heated through.
- Pour the pork mixture over the spinach
mixture. Add peanuts and Romano cheese. Toss lightly to mix.
Serves 4.
Nutrition Facts
Calories 260 calories
Protein 25 grams
Fat 12 grams
Sodium 257 milligrams
Cholesterol 56 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
