Pork And Spinach Stir Fry Salad
|Fresh spinach leaves||2 1⁄2 Ounce, stemmed, washed and drained (1/2 of a 5 ounce package)|
|Canned mandarin oranges||11 Ounce, drained (1 can)|
|White wine vinegar||2 Tablespoon|
|Fresh lemon juice||2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|White pepper||To Taste|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Boneless pork loin||1⁄2 Pound, cut into thin strips, 3/8 inch wide|
|Thinly sliced scallions||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs), lightly toasted|
Tear spinach in bite-size pieces and arrange on serving platter or in large shallow salad bowl.
Top with mandarin orange sections; set aside.
In small bowl, whisk together vinegar, lemon juice, sugar, dry mustard, salt and white pepper; whisk oil slowly into mixture and set aside.
Spray Stir-Fry Skillet with non-stick vegetable spray and place over high heat 1 to 2 minutes to preheat.
Add pork and scallions and stir-fry until no trace of pink remains in meat, 4 to 5 minutes.
Add oil-vinegar mixture to pork and green scallions and cook another minute, or until heated through.
Spoon pork and dressing over spinach and mandarin orange sections, toss gently, sprinkle with slivered almonds and serve.