Spring Pork Salad

By Tonya_Speed

NUTRITION per serving: 520 Calories; 9g Fat; 40g Protein; 72g Carbohydrate; 14g Dietary Fiber; 38mg Cholesterol; 305mg Sodium. Exchanges: 4 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat. Points: 10

Ingredients

• 10 ounces spinach, washed and stems removed
• 1 (15.5-oz.) can black-eyed peas, drained and rinsed
• 1/3 cup light Italian salad dressing
• 1/4 cup sliced green onions
• 1/2 cup sliced mushrooms
• 1/4 cup sliced celery
• 1 (2-oz.) jar sliced pimentos, drained
• 2 tablespoons sliced ripe olives
• 1 tablespoon olive oil
• 2 cloves garlic, pressed
• 1/2 pound lean pork tenderloin, cut into thin strips

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Line 4 dinner plates with spinach leaves; set aside. In a bowl, combine peas, salad dressing, green onions, mushrooms, celery, pimientos and olives; set aside. In a medium skillet, heat the olive oil over medium-high heat; add garlic and saute for 30 seconds. Add pork and stir-fry for 2 to 3 minutes or until no pink remains. Remove from the heat; add vegetable mixture and blend well. Divide among spinach-lined plates. Serve immediately.

SERVING SUGGESTION: Serve sliced tomatoes on the side; add whole grain rolls and butter.
GLUTEN FREE: Make sure peas, Italian dressing, pimentos and olives are gluten free.