Pork Salad Dinner



  • 3 boneless pork chops (cut into stir-fry strips)
  • 1 tablespoon vegetable oil
  • 3 cloves garlic (minced)
  • 1 onion (medium, cut into thin wedges)
  • 2 cups fresh mushrooms (sliced)
  • 2 medium tomatoes (cut into wedges)
  • 1 cup cucumber (sliced)
  • 1/2 cup italian dressing
  • 8 cups spinach (OR coarsely chopped Chinese cabbage, torn)
  • freshly ground black pepper
  • 1/2 cup croutons (optional)


  1. In a large skillet heat oil over medium-high heat. Cook and stir garlic in hot oil for 30 seconds. Add onion; cook and stir for 1-2 minutes or until crisp-tender. Add mushrooms, tomatoes and cucumber; cook and stir for 1 minute more. Remove vegetables from skillet. Add pork strips to hot skillet; cook and stir for 2-3 mintues or until just cooked through. Return cooked vegetables to skillet. Cook and stir about 1 minute more or until heated through. Remove from heat. Pour salad dressing over mixture in skillet; toss lightly to coat. Place spinach in a large bowl. Pour pork mixture over spinach; toss lightly to mix. Divide salad among individual plates. Sprinkle with freshly ground pepper. If desired, top with croutons.
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