Pork and Spinach Salad

Fresh from the garden, this entrée salad makes a pleasing light supper. Serve with warm rolls.

Recipe Ingredients:

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

Cooking Directions:

1. For sauce, in a small bowl combine balsamic vinegar, sugar and dill.
2. Place spinach and red cabbage in large salad bowl; set aside.
3. 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.
4. Add pork strips to hot skillet. Cook and stir for 2 to 3 minutes or until just cooked through.
5. Return vegetables to skillet, add sauce, stir all ingredients to coat with sauce. Cook and stir about 1 minute more or until heated through.
6. Pour the pork mixture over the spinach mixture. Add peanuts and Romano cheese. Toss lightly to mix.

Makes 4 servings.

Recipe provided courtesy of National Pork Board.