Pork and Spinach Salad

Name: Pork and Spinach Salad
Total time: 1500 s
Yield: 4 servings
Ingredients: 3 boneless pork chops cut into stir-fry strips; 1/4 cup balsamic vinegar; 1 tablespoon sugar; 1 tablespoon fresh dill chopped, OR 1 teaspoon dried; 8 cups fresh spinach torn; 1 cup red cabbage shredded; 2 teaspoons olive oil; 3 cloves garlic minced; 1 red bell pepper large, OR yellow, cut into thin strips; 8 green onions bias-sliced into 1-inch lengths; 2 tablespoons peanuts coarsely chopped; 1/4 cup romano cheese OR Parmesan cheese, grated

Pork

12Ingredients

┅Calories

25Minutes

Ingredients

servings:

3 boneless pork chops (cut into stir-fry strips)
1/4 cup balsamic vinegar
1 tablespoon sugar
1 tablespoon fresh dill (chopped, OR 1 teaspoon dried)
8 cups fresh spinach (torn)
1 cup red cabbage (shredded)
2 teaspoons olive oil
3 cloves garlic (minced)
1 red bell pepper (large, OR yellow, cut into thin strips)
8 green onions (bias-sliced into 1-inch lengths)
2 tablespoons peanuts (coarsely chopped)
1/4 cup romano cheese (OR Parmesan cheese, grated)

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Directions

For sauce, in a small bowl combine balsamic vinegar, sugar and dill. Place spinach and red cabbage in large salad bowl; set aside.
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.

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