Warm Pork And Spinach Salad
|Boneless pork loin||1 Pound, trimmed and cut into 1/4 inch strips|
|Spinach leaves||1 Pound, shredded|
|Watercress sprigs||3 Cup (48 tbs)|
|Celery||1 Cup (16 tbs), thinly sliced|
|Seedless green grapes||1 Cup (16 tbs)|
|Green onions||1⁄2 Cup (8 tbs), thinly sliced|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Golden apple||1 Large, cored and chopped|
|Low calorie oil||1 Cup (16 tbs)|
|Dry white wine||2 Tablespoon|
|Dijon style mustard||2 Tablespoon|
|Light brown sugar||3 Tablespoon|
|Toasted sesame seeds||2 Tablespoon|
Spray nonstick skillet with cooking spray; heat over medium-high heat until hot.
Add pork strips; stir-fry about 4 to 5 minutes until pork is tender and cooked through.
Set aside; keep warm.
Toss spinach, watercress, celery, grapes, green onions, water chestnuts and apple in large serving bowl until combined.
Combine salad dressing, white wine, mustard and brown sugar in medium saucepan; cook over medium heat just until brown sugar is dissolved, stirring constantly.
Stir cooked pork into hot dressing mixture; coat well.
Remove pork; pour 1/2 of dressing over greens mixture; toss gently to coat.
Place pork strips on top of salad.
Sprinkle with sesame seeds.