Pork And Spinach Salad

Name: Pork And Spinach Salad
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

11 ingredients

3 steps

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

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.