Pork And Spinach Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | Beans/legum, Healthwise, Mushrooms, Pork, Spinach | 4 | Servings |
INGREDIENTS
| 10 | oz | Fresh spinach, stems |
| removed washed well | ||
| 1 | 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 | T | Sliced ripe olives, up to 3 |
| 2 | Cloves garlic, minced | |
| 1 | T | Olive oil |
| 1/2 | lb | Pork tenderloin, cut in thin |
| strips |
INSTRUCTIONS
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 <bobbi744@sojourn.com> on Feb 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 95
Total Fat: 10.8g
Cholesterol: 53.3mg
Sodium: 563.2mg
Potassium: 605.7mg
Carbohydrates: 8.3g
Fiber: 3.8g
Sugar: 1.4g
Protein: 31.9g