Warm Pork And Spinach Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boneless pork loin,
1 lbs: Fresh spinach leaves,
3 cup: Watercress sprigs,
1 cup: Celery, thinly sliced
1 cup: Seedless green grapes,
1/2 cup: Green onion, thinly sliced
1 can: , (8-oz) sliced water chestnuts
1 large: Golden Delicious apple,
1 cup: Low calorie Italian salad dressing,
2 tbsp: Dry white wine,
2 tbsp: Dijon mustard,
3 tbsp: Light brown sugar,
2 tbsp: Toasted sesame seeds,
Directions:
Date: Fri, 09 Feb 1996 20:23:47 EST
From: AKSC87A@prodigy.com (MARY JO KNAPPER)
Trim pork of fat and cut in 2" x 1/4" strips. Coarsely shred the spinach
leaves, removing tough stems. Drain water chestnuts. Core and chop the
apple. 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.
Recipe Source: RECIPES FROM THE HAWKEYE STATE recipe submitted by The Iowa
Pork Producers Association (c) 1990 Penfield Press, Iowa City, Iowa - 158
pages - $5.95 As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
From: AKSC87A@prodigy.com (MARY JO KNAPPER)
Trim pork of fat and cut in 2" x 1/4" strips. Coarsely shred the spinach
leaves, removing tough stems. Drain water chestnuts. Core and chop the
apple. 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.
Recipe Source: RECIPES FROM THE HAWKEYE STATE recipe submitted by The Iowa
Pork Producers Association (c) 1990 Penfield Press, Iowa City, Iowa - 158
pages - $5.95 As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Salad