Pork Roast & Succotash Spinach Salad Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Spinach,
1/2 cup: Orange juice,
2 tbsp: Lime juice,
2 tsp: Vegetable oil,
1/2 tsp: Garlic powder,
1/4 tsp: Ground cumin,
1/4 tsp: Pepper,
3/4 cup: Apricot-Glazed Pork Roast,
. cut into strips, 4oz
1/4 cup: Red onion, chopped
1 can: Lima beans, drained (8oz)
1 can: Whole kernel corn w/ sweet,
. peppers, drained (7oz)
Directions:
Remove large stems from spinach; tear into small pieces. Place in a bowl;
set aside.
Combine the orange juice and the next 5 ingredients (orange juice through
pepper) in a 2-cup glass measure. Microwave at HIGH (100 percent power) for
2 minutes or until the mixture boils. Add to the spinach; toss. Add the
remaining ingredients; toss again.
Makes 2 servings.
Nutritional Information: per serving: 426 calories, 12g fat, 845mg sodium,
56mg cholesterol, 25% of calories from fat.
** Dallas Morning News -- Food section -- 22 Jan 97 **
Formatted for your use by The WEE Scot -- paul macGregor
Source from luhu.jp
set aside.
Combine the orange juice and the next 5 ingredients (orange juice through
pepper) in a 2-cup glass measure. Microwave at HIGH (100 percent power) for
2 minutes or until the mixture boils. Add to the spinach; toss. Add the
remaining ingredients; toss again.
Makes 2 servings.
Nutritional Information: per serving: 426 calories, 12g fat, 845mg sodium,
56mg cholesterol, 25% of calories from fat.
** Dallas Morning News -- Food section -- 22 Jan 97 **
Formatted for your use by The WEE Scot -- paul macGregor
Source from luhu.jp