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Warm Pork and Spinach Salad

  • 1 lb. boneless pork loin, trimmed and cut into strips
  • 1 lb. fresh spinach leaves, coarsely shredded
  • 3 cups watercress sprigs
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  • 1 cup thinly sliced celery
  • 1 cup seedless green grapes
  • 1/2 cup thinly sliced green onion
  • 1-8 oz. can sliced water chestnuts, drained
  • 1 large golden delicious apple, cored and chopped
  • 1 cup low calorie Italian salad dressing
  • 2 Tbsp. Dijon mustard
  • 3 Tbsp. light brown sugar
  • 2 Tbsp. toasted sesame seeds


Spray non-stick 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 small saucepan, combine salad dressing, 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. Serves 6.

By Robin from Washington, IA


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