PORK AND SPINACH SALAD

Pork and Spinach Salad image

My family enjoys picnics anytime of year-especially in the spring. To get in the mood for warmer weather, I serve this hearty main-dish salad. You just can't beat a salad that tastes great and is good for you, too. -Marian Pratt Sequim, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

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Ingredients

1 package (10 ounces) fresh spinach, torn
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/2 cup sliced fresh mushrooms
1/3 cup Italian or low-fat Italian dressing
2 green onions, thinly sliced
1/4 cup sliced celery
1 jar (2 ounces) sliced pimientos, drained
2 to 3 tablespoons sliced ripe olives
1/2 pound pork tenderloin, cut into thin strips
1 tablespoon olive oil
2 garlic cloves, minced

Steps:

Line four plates with spinach leaves; set aside. In a large bowl, combine the black-eyed peas, mushrooms, dressing, onions, celery, pimientos and olives; set aside., In a small skillet, saute pork in oil for 1 minute. Add garlic; saute 1-2 minutes longer or until no longer pink. Remove from the heat; add to black-eyed pea mixture and mix well., Spoon mixture onto spinach-lined plates. Serve immediately.

Nutrition Facts : Calories 317 calories, Fat 13g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 758mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges