| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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)
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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