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Title: Pork and Spinach Salad Categories: Beans/legum, Mushrooms, Pork, Spinach, Healthwise Yield: 4 Servings 10 oz Fresh spinach, stems -removed, washed well 1 cn (16 ounce) black-eyed peas, -rinsed and drained 1/3 c Italian or Low Fat Italian -dressing 1/4 c Sliced green onions 1/2 c Sliced fresh mushrooms 1/4 c Sliced celery 1 Jar (2 ounce) sliced -pimiento, drained 2 tb Sliced ripe olives (up to 3) 2 Cloves garlic, minced 1 tb Olive oil 1/2 lb Pork tenderloin, cut in thin -strips Line four plates with spinach leaves. Set aside. In a bowl, combine peas, Italian dressing, green onions, mushrooms, celery, pimiento and olives. Set aside. In a medium skillet, saute garlic in oil for 30 seconds. Add pork and stir-fry for 2-3 minutes or until no pink remains. Remove from heat and add vegetable mixture. Mix well. Divided amound spinach lined plates. Serve immediately. MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home magazine, April/May '93, p.28 Posted to MC-Recipe Digest V1 #488 by Roberta Banghart |