Pretty straightforward, really easy. Sprinkled a hint of allspice on the pork and cooked it on the George Foreman. Composed the salad on plates rather than tossing, seemed quicker & easier to portion that way. Served with garlic naan.
Warm Spinach Salad with Pork and Pears
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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Amount per serving
- Calories: 296
- Calories from fat: 30%
- Fat: 10.1g
- Saturated fat: 3g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 0.8g
- Protein: 25.5g
- Carbohydrate: 27.4g
- Fiber: 4.5g
- Cholesterol: 68mg
- Iron: 2.8mg
- Sodium: 471mg
- Calcium: 117mg
- 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
- 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.
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