Pork and Spinach Salad Recipe

Pork and Spinach Salad Recipe
Pork and Spinach Salad Recipe photo by Taste of Home
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Pork and Spinach Salad Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (10 ounces) fresh spinach, torn
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1/2 cup sliced fresh mushrooms
  • 1/3 cup Italian or low-fat Italian dressing
  • 2 green onions, thinly sliced
  • 1/4 cup sliced celery
  • 1 jar (2 ounces) sliced pimientos, drained
  • 2 to 3 tablespoons sliced ripe olives
  • 1/2 pound pork tenderloin, cut into thin strips
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced

Directions

Line four plates with spinach leaves; set aside. In a large bowl, combine the black-eyed peas, mushrooms, dressing, onions, celery, pimientos and olives; set aside.
In a small skillet, saute pork in oil for 1 minute. Add garlic; saute 1-2 minutes longer or until no longer pink. Remove from the heat; add to black-eyed pea mixture and mix well.
Spoon mixture onto spinach-lined plates. Serve immediately. Yield: 4 servings.
Originally published as Pork and Spinach Salad in Taste of Home April/May 1993, p27

Nutritional Facts

1 each: 317 calories, 13g fat (0 saturated fat), 56mg cholesterol, 758mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 vegetable, 2 meat, 1 starch, 1 fat.

  • 1 package (10 ounces) fresh spinach, torn
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1/2 cup sliced fresh mushrooms
  • 1/3 cup Italian or low-fat Italian dressing
  • 2 green onions, thinly sliced
  • 1/4 cup sliced celery
  • 1 jar (2 ounces) sliced pimientos, drained
  • 2 to 3 tablespoons sliced ripe olives
  • 1/2 pound pork tenderloin, cut into thin strips
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  1. Line four plates with spinach leaves; set aside. In a large bowl, combine the black-eyed peas, mushrooms, dressing, onions, celery, pimientos and olives; set aside.
  2. In a small skillet, saute pork in oil for 1 minute. Add garlic; saute 1-2 minutes longer or until no longer pink. Remove from the heat; add to black-eyed pea mixture and mix well.
  3. Spoon mixture onto spinach-lined plates. Serve immediately. Yield: 4 servings.
Originally published as Pork and Spinach Salad in Taste of Home April/May 1993, p27

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