Pork and Spinach Salad



  • 3 boneless pork chops (cut into stir-fry strips)
  • 1/4 cup balsamic vinegar
  • 1 tablespoon sugar
  • 1 tablespoon fresh dill (chopped, OR 1 teaspoon dried)
  • 8 cups fresh spinach (torn)
  • 1 cup red cabbage (shredded)
  • 2 teaspoons olive oil
  • 3 cloves garlic (minced)
  • 1 red bell pepper (large, OR yellow, cut into thin strips)
  • 8 green onions (bias-sliced into 1-inch lengths)
  • 2 tablespoons peanuts (coarsely chopped)
  • 1/4 cup romano cheese (OR Parmesan cheese, grated)
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    1. For sauce, in a small bowl combine balsamic vinegar, sugar and dill. Place spinach and red cabbage in large salad bowl; set aside.
    2. In a large skillet heat olive oil over medium-high heat. Cook and stir garlic for 30 seconds; add red pepper and green onions; cook and stir for 1-2 minutes or until onions are crisp-tender. Remove vegetables from skillet. Add pork strips to hot skillet. Cook and stir for 2-3 minutes or until just cooked through. Return vegetables to skillet, add sauce, stir all ingredients to coat with sauce. Cook and stir about 1 minute more or until heated through. Pour the pork mixture over the spinach mixture. Add peanuts and Romano cheese. Toss lightly to mix.
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