| 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 |
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 |
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
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