ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork-and-Succotash Spinach Salad

Yield 2 servings (serving size: 2 cups)

Ingredients

  • 4 cups prepackaged spinach
  • 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 4 ounces Apricot-Glazed Pork Roast, cut into strips (about 3/4 cup)
  • 1/4 cup chopped red onion
  • 1 (8 1/2-ounce) can lima beans, drained
  • 1 (7-ounce) can whole-kernel corn with sweet peppers, drained

Nutrition Information

  • calories 426
  • caloriesfromfat 25 %
  • fat 11.9 g
  • satfat 3 g
  • monofat 4.1 g
  • polyfat 3.1 g
  • protein 30 g
  • carbohydrate 52.2 g
  • fiber 7.4 g
  • cholesterol 56 mg
  • iron 6.8 mg
  • sodium 845 mg
  • calcium 163 mg

How to Make It

  1. Remove large stems from spinach; tear into small pieces. Place in a bowl; set aside.

  2. Combine orange juice and next 5 ingredients (orange juice through pepper) in a 2-cup glass measure. Microwave at HIGH 2 minutes or until mixture boils. Add to spinach; toss. Add remaining ingredients; toss.