Pork And Spinach Salad

This vibrant Pork and Spinach Salad offers a perfect balance of tender protein and crisp, fresh textures. The dish features lean pork tenderloin quickly stir-fried with aromatic garlic and olive oil, then combined with a colorful mix of peas, celery, pimientos, and olives. Everything is tossed lightly with Italian dressing and served over a bed of fresh spinach leaves. Its a light yet satisfying option that comes together in under 30 minutes, making it ideal for busy weeknight dinners or healthy lunch prep. The combination of savory pork and bright vegetables creates a refreshing flavor profile that is both comforting and energizing.

Cooking Method: Sautéing, Stir Frying

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 57.5

Dietary: Gluten-free, Low Carb

Description

This vibrant Pork and Spinach Salad offers a perfect balance of tender protein and crisp, fresh textures. The dish features lean pork tenderloin quickly stir-fried with aromatic garlic and olive oil, then combined with a colorful mix of peas, celery, pimientos, and olives. Everything is tossed lightly with Italian dressing and served over a bed of fresh spinach leaves. Its a light yet satisfying option that comes together in under 30 minutes, making it ideal for busy weeknight dinners or healthy lunch prep. The combination of savory pork and bright vegetables creates a refreshing flavor profile that is both comforting and energizing.

Ingredients

1/2 pound Pork tenderloin, cut into thin strips
10 ounces Fresh spinach, washed
1 clove Garlic, minced
1 tablespoon Olive oil
1/2 cup Fresh mushrooms, sliced
1 cup Peas, rinsed and drained (from can or frozen/thawed)
1/4 cup Celery, sliced
1 jar Pimientos, sliced and drained
1/3 cup Ripe olives, sliced
1/4 cup Green onions, sliced
1/3 cup Low-calorie Italian salad dressing

Directions

1
Prepare the spinach by washing and drying the leaves; line four serving plates with a generous amount of spinach leaves and set aside.
2
In a large mixing bowl, combine the peas, Italian dressing, sliced green onions, sliced mushrooms, sliced celery, drained pimientos, and sliced olives; toss gently to coat and set aside.
3
Heat the olive oil in a medium skillet over medium-high heat.
4
Add the minced garlic to the hot oil and saut for about 30 seconds until fragrant, being careful not to burn it.
5
Add the thin strips of pork tenderloin to the skillet and stir-fry for 2 to 3 minutes, or until the pork is no longer pink in the center.
6
Remove the skillet from the heat and immediately add the prepared vegetable mixture to the pork.
7
Toss everything together well to combine the flavors and distribute the vegetables evenly.
8
Divide the pork and vegetable mixture evenly among the four spinach-lined plates.
9
Serve immediately while the pork is still warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 57.5kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 197.5mg9%
Total Carbohydrate 9.0g3%
Dietary Fiber 5.5g22%
Sugars 1.0g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This salad is best served immediately. If storing leftovers, keep the dressing and vegetables separate from the cooked pork and spinach to prevent wilting. Store in an airtight container in the refrigerator for up to 2 days.

Substitutions: You can substitute chicken breast or shrimp for the pork tenderloin. For a vegetarian version, omit the pork and increase the amount of mushrooms and peas.

Tips: Ensure the pork strips are cut thinly and uniformly so they cook quickly and evenly. Do not overcook the pork, or it may become tough.

Keywords: pork tenderloin, spinach salad, healthy dinner, quick meal, italian dressing, stir fry pork, low calorie, fresh vegetables, peas and olives, garlic pork, light lunch, celery salad, pimientos, green onions, mushrooms, weeknight dinner, protein rich, fresh spinach, olive oil, salad dressing

Read it online: https://www.chefs-mate.com/recipe/pork-and-spinach-salad/