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Warm Pork And Spinach Salad Recipe
|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|
Serving size: Complete recipe
Calories 3111 Calories from Fat 1894
% Daily Value*
Total Fat 209 g322.3%
Saturated Fat 34.2 g171.2%
Trans Fat 0.2 g
Cholesterol 358.3 mg
Sodium 1483.4 mg61.8%
Total Carbohydrates 151 g50.4%
Dietary Fiber 32.1 g128.2%
Sugars 96.8 g
Protein 157 g313.9%
Vitamin A 974.6% Vitamin C 349.7%
Calcium 383.3% Iron 233.5%
*Based on a 2000 Calorie diet
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.