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Pork and Spinach Salad

By: Marian Pratt  
"My family enjoys picnics anytime of year--especially in the spring. To get in the mood for warmer weather, I serve this hearty main-dish salad. You just can't beat a salad that tastes great and is good for you, too. --Marian Pratt Sequim, Washington"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 70 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 10 ounces fresh spinach, washed, stems removed
  • 1 (15.5 ounce) can black-eyed peas, rinsed and drained
  • 1/3 cup Italian or low-fat Italian dressing
  • 1/4 cup sliced green onions
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup sliced celery
  • 1 (2 ounce) jar sliced pimentos, drained
  • 2 tablespoons sliced ripe olives
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 pound pork tenderloin, cut into thin strips

Directions

  1. Line four plates with spinach leaves; set aside. In a bowl, combine peas, mushrooms, Italian dressing, green onions, celery, pimientos and olives; set aside. In a medium skillet, saute garlic in oil for 30 seconds. Add pork and stir-fry for 2 to 3 minutes or until no pink remains. Remove from the heat; add vegetable mixture and mix well. Divide among spinach-lined plates. Serve immediately.

Footnotes

  • Diabetic Exchanges: One serving (prepared with low-fat dressing) equals 2 oz. meat, 3 vegetable, 1 starch, 1 fat; also, 317 calories, 758 mg sodium, 56 mg cholesterol, 24 gm carbohydrate, 27 gm protein, 13 gm fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2007 by CarolC 
My husband and I thought this was excellent. I had left-over pork loin so I just warmed it in... MORE

 
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