Directions

1. For sauce, in a small bowl combine balsamic vinegar, sugar and dill. Place spinach and red cabbage in large salad bowl; set aside.
2. In a large skillet heat olive oil over medium-high heat. 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. Remove vegetables from skillet. Add pork strips to hot skillet. Cook and stir for 2-3 minutes or until just cooked through. Return vegetables to skillet, add sauce, stir all ingredients to coat with sauce. Cook and stir about 1 minute more or until heated through. Pour the pork mixture over the spinach mixture. Add peanuts and Romano cheese. Toss lightly to mix.