Warm Pork and Spinach Salad

Warm Pork Spinach Salad


1 lb
Earls pork tenderloin
1/2 c
Italian dressing (fat-free)
1 tbsp
white wine vinegar
1 tbsp
Dijon mustard
1 tbsp
brown sugar
8 oz
spinach (coarsely shredded)
celery stalks (thinly sliced)
1 c
seedless green grapes
green onions (thinly sliced)
8 oz
canned sliced water chestnuts (drained)
large green/yellow apple (cored and chopped)
2 tbsp
sesame seeds (toasted)


In a nonstick skillet, heat Earls Pork Tenderloin strips (cut into thin strips) until cooked through, about 3-4 minutes. Meanwhile, in a small saucepan, combine Italian dressing, vinegar, mustard, and brown sugar. Heat just until sugar dissolves, stirring constantly; keep warm. In large serving bowl, toss together pork strips, spinach, celery, grapes, green onion, water chestnuts and apple.

Pour warm dressing over salad; toss, garnish with sesame seeds.

Yield: 4 Servings
Category: Salad & Dressing
Recipe Sponsor

Earls Meat Market – Committed to buying only local and naturally raised beef and pork products since 2005 – Who’s your butcher?