Warm Pork and Spinach Salad
A main dish salad with a variety of textures and flavors, this will become a family favorite. Warm dinner rolls complete this meal.
1 pound boneless pork loin, cut into thin strips
1 pound fresh spinach, coarsely shredded
3 cups watercress sprigs
1 cup thinly sliced celery
1 cup seedless green grapes
1/2 cup thinly sliced green onion
1 (8-ounce) can sliced water chestnuts, drained
1 large Golden Delicious apple, cored and chopped
1 cup Italian dressing
2 tablespoons dry white wine
2 tablespoons Dijon-style mustard
3 tablespoons brown sugar
2 tablespoons toasted sesame seed
- In small saucepan, combine Italian dressing, wine, mustard, and brown sugar; heat just until sugar dissolves, stirring constantly; set aside.
- Spray nonstick skillet with vegetable spray; stir-fry pork strips until cooked through, about 3 to 4 minutes.
- In large serving bowl toss together pork, spinach, watercress, celery, grapes, green onion, water chestnuts and apple. Pour half of reserved dressing over salad; toss, garnish with sesame seed.
- Serve with remaining dressing and warm dinner rolls.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.