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    Warm Pork and Spinach Salad


    Source of Recipe


    Internet

    List of Ingredients




    1 pound boneless pork loin, trimmed and cut in 2x1/4-inch strips
    1 pound fresh spinach leaves, coarsely shredded
    3 cups watercress sprigs
    1 cup thinly sliced celery
    1 cup seedless green grapes
    1/2 cup thinly sliced green onion
    1 (8 ounce) can sliced water chestnuts, drained
    1 large golden delicious apple, cored and chopped

    FOR THE DRESSING:
    1 cup low calorie Italian salad dressing
    2 tablespoons dry white wine
    2 tablespoons Dijon mustard
    3 tablespoons light brown sugar
    2 tablespoons toasted sesame seeds

    Recipe



    Spray nonstick skillet with vegetable cooking spray; stir fry pork strips until cooked through, about 4 to 5 minutes. Set aside; keep warm.

    In large serving bowl, toss spinach, watercress, celery, grapes, green onion, water chestnuts, and apples; toss to mix.

    In a small saucepan, combine salad dressing, white wine, mustard, and brown sugar; heat just until brown sugar is dissolved, stirring constantly.

    Stir cooked pork into hot dressing to coat well. Remove pork; pour half of the dressing over greens mixture in bowl; toss well. Place pork strips on top of salad. Sprinkle with sesame seeds. Pass remaining dressing.

    Servings: 6

 

 

 


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