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This favorite spinach salad comes to the table as an entrée with the addition of stir-fried pork strips. Serve with crusty dinner rolls.

Pork and Wilted Spinach Salad

1 pound stir-fry strips (shoulder, tenderloin or fresh pork leg)
1/2 pound bacon, diced
8 cups torn fresh spinach
3/4 cup red wine vinegar
1 tablespoon granulated sugar
1/8 teaspoon salt
1 medium apple, cored and cut into wedges
1/2 cup raisins

1. In large skillet cook bacon over medium heat; remove and reserve. Pour off bacon drippings into a 1-cup measure, reserving 1 tablespoon drippings in skillet.
2. Add pork to skillet, stir-fry 2 to 3 minutes over high heat or until browned.
3. In large bowl toss together bacon, pork and spinach.
4. For dressing, in a small saucepan combine reserved drippings, vinegar, sugar and salt; cook just to heat through.
5. Pour dressing over pork-spinach mixture. Add apple and raisins; toss gently. Serve immediately.

Serves 6.

Wine suggestion: Serve a chilled Riesling or Chenin Blanc.

Nutrition Facts
Calories 380 calories
Protein 22 grams
Fat 25 grams
Sodium 430 milligrams
Cholesterol 75 milligrams
Saturated Fat 9 grams
Carbohydrates 18 grams
Fiber 2 grams

Recipe provided courtesy of Pork: The Other White Meat.