This favorite spinach salad comes to the table as an entrée with the addition of stir-fried pork strips. Serve with crusty dinner rolls.
- 1 pound boneless pork shoulder (OR fresh pork leg OR pork tenderloin, cut into stir-fry strips)
- 1/2 pound bacon (diced)
- 8 cups spinach (torn)
- 3/4 cup red wine vinegar
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 apples (medium, cored and cut into wedges)
- 1/2 cup raisins
- In large skillet cook bacon over medium heat; remove and reserve. Pour off bacon drippings into a 1-cup measure, reserving 1 tablespoon drippings in skillet. Add pork to skillet, stir-fry 2-3 minutes over high heat or until browned.
- In large bowl toss together bacon, pork and spinach. For dressing, in a small saucepan combine reserved drippings, vinegar, sugar and salt; cook just to heat through. Pour dressing over pork-spinach mixture. Add apple and raisins; toss gently. Serve immediately.