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 napa cabbage
Freshly ground black pepper
1/2 cup croutons (optional)

1. 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.
2. 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.
3. Pour salad dressing over mixture in skillet; toss lightly to coat.
4. Place spinach in a large bowl. Pour pork mixture over spinach; toss lightly to mix.
5. Divide salad among individual plates. Sprinkle with freshly ground pepper. If desired, top with croutons.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.