Pork and spinach salad Recipe

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Pork and spinach salad

Artist:	_	Yield:	4
Categories:	Entrees, Meats, Pork, Salads, Spinach, Vegetables	Rating:	0
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Ingredients:

3		Boneless pork chops
		-- cut into stir-fry strips
1/4	cup	Balsamic vinegar
1	tbsp	Sugar
1	tbsp	Chopped fresh dill weed, OR
1	tsp	-Dried dill
8	cup	Torn fresh spinach
1	cup	Shredded red cabbage
2	tsp	Olive oil
3		Garlic cloves, minced
1	large	Red or yellow bell pepper
		-- cut into thin strips
8		Green onions, bias-sliced
		-- into 1-inch lengths
2	tbsp	Coarsely chopped peanuts
1/4	cup	Grated Romano cheese
		-OR Parmesan cheese

Procedures:

1	For sauce, in a small bowl combine balsamic vinegar, sugar and dill.
2	Place spinach and red cabbage in large salad bowl; set aside.
3	In a large skillet heat olive oil over medium-high heat.
4	Cook and stir garlic for 30 seconds; add red pepper and green onions; cook and stir for 1-2 minutes or until onions are crisp-tender.
5	Remove vegetables from skillet.
6	Add pork strips to hot skillet.
7	Cook and stir for 2-3 minutes or until just cooked through.
8	Return vegetables to skillet; add sauce, stir all ingredients to coat with sauce.
9	Cook and stir about 1 minute more or until heated through.
10	Pour pork mixture over spinach mixture.
11	Add peanuts and romano cheese.
12	Toss lightly to mix.
13	Serves Approximately, per serving: calories: 260.
14	Protein: 25 g.
15	Fat: 12 g.
16	Sodium: 257 mg.
17	Cholesterol: 56 mg.