Pork and Spinach Salad
Ingredients20 m servings
- 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.
ReviewsRead all reviews 3
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...