• 1 pound pork loin (boneless, cut into thin strips)
  • 1 pound fresh spinach (coarsely shredded)
  • 3 cups watercress
  • 1 cup celery (thinly sliced)
  • 1 cup green grapes (seedless)
  • 1/2 cup green onion (thinly sliced)
  • 8 ounces water chestnuts (sliced, drained)
  • 1 golden delicious apple (large, cored and chopped)
  • 1 cup italian dressing
  • 2 tablespoons dry white wine
  • 2 tablespoons dijon (style mustard)
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame seed (toasted)


  1. In small saucepan, combine Italian dressing, wine, mustard, and brown sugar; heat just until sugar dissolves, stirring constantly; set aside. Spray nonstick skillet with vegetable spray; stir-fry pork strips until cooked through, about 3-4 minutes. In large serving bowl toss together pork, spinach, watercress, celery, grapes, green onion, water chestnuts and apple. Pour half of reserved dressing over salad; toss, garnish with sesame seed. Serve with remaining dressing and warm dinner rolls.
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