Pork, Pear and Walnut Salad
Salad Green Salads Spinach Salad
Sauteed pork is served with crisp sliced pear and walnuts over a bed of fresh spinach and drizzled with balsamic vinaigrette.
Servings per recipe: 4
Calories per serving: 334
Preparation time: 15m
Total cooking time: 25m
Ingredients:
- 1 tablespoon olive oil
- 1 pound pork tenderloin, cut into 1 inch cubes
- 1 tablespoon chopped fresh parsley
- 1 (10 ounce) bag fresh spinach leaves
- 1 Asian pear, cored and sliced
- 1/4 cup chopped walnuts
- 1/2 cup balsamic vinaigrette salad dressing, or to taste
Directions:
- 1 Heat the oil in a large skillet over medium-high heat. Add the pork and parsley; cook and stir until pork is browned on the outside, and cooked through. Remove from the heat and set aside.
- 2 Make a bed of spinach on individual serving plates or on a large platter. Arrange slices of pear over the spinach. Top with the cooked pork and sprinkle with walnuts. Drizzle the balsamic vinaigrette over the whole salad.
Nutrion facts:
| Total Fat | 21.6g | 33% |
| Saturated Fat | 3.0g | |
| Cholesterol | 74mg | 25% |
| Sodium | 466mg | 19% |
| Potassium | 917mg | 26% |
| Total Carbohydrates | 9.9g | 3% |
| Dietary Fiber | 3.2g | 13% |
| Protein | 26.8g | 54% |
| Sugars | 4g | |
| Vitamin A | 6740IU | |
| Vitamin C | 22mg | |
| Calcium | 87mg | |
| Iron | 3mg | |
| Thiamin | 1mg | |
| Niacin | 13mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 101mg | |
| Folate | 149mcg |
