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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 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 |
Directions:
1. 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.
2. 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.
3. Spoon mixture onto spinach-lined plates. Serve immediately. Yield: 4 servings.
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