| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
Beans/legum, Mushrooms, Pork, Spinach, Healthwise |
4 |
Servings |
INGREDIENTS
| 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 |
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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