Title: Warm Pork and Spinach Salad
Categories: Salad
Yield: 6 Servings

1 lb Boneless pork loin
1 lb Fresh spinach leaves
3 c Watercress sprigs
1 c Celery; thinly sliced
1 c Seedless green grapes
1/2 c Green onion; thinly sliced
1 cn (8-oz) sliced water
-chestnuts
1 lg Golden Delicious apple
1 c Low calorie Italian salad
-dressing
2 tb Dry white wine
2 tb Dijon mustard
3 tb Light brown sugar
2 tb Toasted sesame seeds

Date: Fri, 09 Feb 1996 20:23:47 EST

From: AKSC87A@prodigy.com (MARY JO KNAPPER)
Trim pork of fat and cut in 2" x 1/4" strips. Coarsely shred the spinach
leaves, removing tough stems. Drain water chestnuts. Core and chop the
apple. Spray nonstick skillet with vegetable cooking spray; stir fry pork
strips until cooked through, about 4 to 5 minutes. Set aside; keep warm. In
large serving bowl, toss spinach, watercress, celery, grapes, green onion,
water chestnuts, and apples; toss to mix. In a small saucepan, combine
salad dressing, white wine, mustard, and brown sugar; heat just until brown
sugar is dissolved, stirring constantly. Stir cooked pork into hot dressing
to coat well. Remove pork; pour half of the dressing over greens mixture in
bowl; toss well. Place pork strips on top of salad. Sprinkle with sesame
seeds. Pass remaining dressing.

Recipe Source: RECIPES FROM THE HAWKEYE STATE recipe submitted by The Iowa
Pork Producers Association (c) 1990 Penfield Press, Iowa City, Iowa - 158
pages - $5.95 As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

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