Pork and Spinach Salad

Name: Pork and Spinach Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams can black-eyed peas, rinsed and drained; 25 grams sliced celery; 48 milliliters sliced fresh mushrooms; 48 milliliters sliced fresh mushrooms; 2 garlic cloves, minced; 2 green onions, thinly sliced; 78 milliliters Italian or low-fat Italian dressing; 1 Tbsp olive oil; 2 Tbsps sliced ripe olives; 57 grams jar sliced pimientos, drained; 227 grams pork tenderloin, cut into thin strips; 283 grams package fresh spinach, torn

Pork and Spinach Salad might be a good recipe to expand your main course repertoire. Watching your figure? This gluten free and dairy free recipe has 303 calories, 23g of protein, and 11g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, dressing, olives, and a few other things to make it today. From preparation to the plate, this recipe takes about 20 minutes. Users who liked this recipe also liked Pork and Spinach Salad, Grilled Pork and Nectarine Spinach Salad, and Parmesan Pork Chops with Spinach Salad.

Instructions

Line four plates with spinach leaves; set aside. In a large bowl, combine the black-eyed peas, mushrooms, dressing, onions, celery, pimientos and olives; set aside.

Ingredients you will need

Spinach

Mushrooms

Pimiento

Celery

Olives

Onion

Peas

Equipment you will use

Bowl

In a small skillet, saute pork in oil for 1 minute.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

Add garlic; saute 1-2 minutes longer or until no longer pink.

Ingredients you will need

Garlic

Remove from the heat; add to black-eyed pea mixture and mix well.

Spoon mixture onto spinach-lined plates.

Ingredients you will need

Spinach

Serve immediately.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

425grams

can black-eyed peas, rinsed and drained 25grams

sliced celery 48milliliters

sliced fresh mushrooms 48milliliters

sliced fresh mushrooms 2

garlic cloves, minced 2

green onions, thinly sliced 78milliliters

Italian or low-fat Italian dressing 1Tbsp

olive oil 2Tbsps

sliced ripe olives 57grams

jar sliced pimientos, drained 227grams

pork tenderloin, cut into thin strips 283grams

package fresh spinach, torn

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Barefoot Bubbly Extra Dry with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.