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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"

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

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

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.