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Meats, Grains Italian Salad 6 Servings

INGREDIENTS

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 8-oz sliced water
chestnuts
1 Golden Delicious apple
1 c Low calorie Italian salad
dressing
2 T Dry white wine
2 T Dijon mustard
3 T Light brown sugar
2 T Toasted sesame seeds

INSTRUCTIONS

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
MC-RECIPE@MASTERCOOK.COM  MASTERCOOK RECIPES LIST SERVER  From the
MasterCook recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 193
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 49.9mg
Sodium: 369.2mg
Potassium: 762.8mg
Carbohydrates: 15.9g
Fiber: 5g
Sugar: 8.8g
Protein: 21.7g


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