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Pork and Spinach Salad

Rated as 5 out of 5 Stars

"My family enjoys picnics anytime of year--especially in the spring. To get in the mood for warmer weather, I serve this hearty main-dish salad. You just can't beat a salad that tastes great and is good for you, too. --Marian Pratt Sequim, Washington"
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20 m servings
Original recipe yields 4 servings


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  • Prep

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  1. Line four plates with spinach leaves; set aside. In a bowl, combine peas, mushrooms, Italian dressing, green onions, celery, pimientos and olives; set aside. In a medium skillet, saute garlic in oil for 30 seconds. Add pork and stir-fry for 2 to 3 minutes or until no pink remains. Remove from the heat; add vegetable mixture and mix well. Divide among spinach-lined plates. Serve immediately.


  • Diabetic Exchanges: One serving (prepared with low-fat dressing) equals 2 oz. meat, 3 vegetable, 1 starch, 1 fat; also, 317 calories, 758 mg sodium, 56 mg cholesterol, 24 gm carbohydrate, 27 gm protein, 13 gm fat.


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My husband and I thought this was excellent. I had left-over pork loin so I just warmed it in the garlic oil. The only other changes I made were to use light balsamic vinegrette dressing and b...

What a pleasant change-up from traditional salads! I subbed in some sauteed regular onion and some leftover pork sausage instead of the green onions and pork loin. Since it was just hubby and me...

One of the best and easiest salads I have made. The green onions are a great alternative to regular and look snazzier too. Don't skimp on the mushrooms or olives; all the tastes mingle perfectly...