Warm Spinach Salad with Pork and Pears

Warm Spinach Salad with Pork and Pears Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
A loaf of whole-grain or sesame seed bread completes the dinner. Blue cheese balances the sweetness of the pears and raisins; choose a premium variety such as Maytag for more intensity.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 296
Caloriesfromfat 30 %
Fat 10.1 g
Satfat 3 g
Monofat 4.8 g
Polyfat 0.8 g
Protein 25.5 g
Carbohydrate 27.4 g
Fiber 4.5 g
Cholesterol 68 mg
Iron 2.8 mg
Sodium 471 mg
Calcium 117 mg

Ingredients

Cooking spray
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 slices
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons water
3 tablespoons sherry vinegar or red wine vinegar
1 tablespoon extra-virgin olive oil
2 cups thinly sliced Anjou or Bartlett pear (about 2)
1/4 cup golden raisins
1 (5-ounce) package baby spinach
2 tablespoons crumbled blue cheese

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add pork to pan; cook 4 minutes on each side or until browned.

2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, 3 tablespoons water, vinegar, and oil in a small bowl, stirring with a whisk.

3. Combine pear, raisins, and spinach in a large bowl; toss well. Arrange 2 cups spinach mixture on each of 4 plates, and drizzle evenly with vinegar mixture. Top each serving with 3 pork slices and 1 1/2 teaspoons cheese.

Note:

Jackie Mills, MS, RD,

December 2008
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