Perfect for a summer dinner or a luncheon.
Complete the meal with breadsticks and a tall glass of ice tea.
Pork Salad Dinner
- 3 boneless pork chops, cut into stir-fry
strips
1 tablespoon vegetable oil
3 cloves garlic, minced
1 medium onion, cut into thin wedges
2 cups sliced fresh mushrooms
2 medium tomatoes, cut into wedges
1 cup sliced cucumber
1/2 cup Italian salad dressing
8 cups torn spinach or coarsely chopped Chinese cabbage
Freshly ground black pepper
1/2 cup croutons (optional)
- In a large skillet heat oil over medium-high
heat. Cook and stir garlic in hot oil for 30 seconds. Add onion;
cook and stir for 1 to 2 minutes or until crisp-tender. Add mushrooms,
tomatoes and cucumber; cook and stir for 1 minute more. Remove
vegetables from skillet.
- Add pork strips to hot skillet; cook and
stir for 2 to 3 mintues or until just cooked through. Return
cooked vegetables to skillet. Cook and stir about 1 minute more
or until heated through. Remove from heat.
- Pour salad dressing over mixture in skillet;
toss lightly to coat.
- Place spinach in a large bowl. Pour pork
mixture over spinach; toss lightly to mix.
- Divide salad among individual plates.
Sprinkle with freshly ground pepper. If desired, top with croutons.
Serves 4.
Nutrition Facts
Calories 223 calories
Protein 23 grams
Fat 9 grams
Sodium 142 milligrams
Cholesterol 51 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
