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Warm Pork And Spinach Salad

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Ingredients
  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
Directions

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.

Recipe Summary

Method: 
Stir Fried
Ingredient: 
Pork

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