Fresh from the garden, this entree salad makes for a light dinner or a quick lunch. Serve with fresh rolls.

Pork and Spinach Salad

3 boneless pork chops, cut into stir-fry strips
1/4 cup balsamic vinegar
1 tablespoon granulated sugar
1 tablespoon chopped fresh dill weed or 1 teaspoon dried
8 cups torn fresh spinach
1 cup shredded red cabbage
2 teaspoons olives oil
3 cloves garlic, minced
1 large red or yellow bell pepper, cut into thin strips
8 green onions, bias-sliced into 1-inch lengths
2 tablespoons coarsely chopped peanuts
1/4 cup freshly grated Romano or Parmesan cheese

1. For sauce, in a small bowl combine balsamic vinegar, sugar and dill.
2. Place spinach and red cabbage in large salad bowl; set aside.
3. In a large skillet heat olive oil over medium-high heat. Cook and stir garlic for 30 seconds; add red pepper and green onions; cook and stir for 1 to 2 minutes or until onions are crisp-tender. Remove vegetables from skillet.
4. Add pork strips to hot skillet. Cook and stir for 2 to 3 minutes or until just cooked through.
5. Return vegetables to skillet, add sauce, stir all ingredients to coat with sauce. Cook and stir about 1 minute more or until heated through.
6. Pour the pork mixture over the spinach mixture. Add peanuts and Romano cheese. Toss lightly to mix.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.