 |
 |
 |
|
 |
Warm Pork & Asparagus Spinach Salad
- courtesy of M. Wiersma, third place winner of 2002 "Be the Chef for a Day" Contest
Ingredients
- 1 pound pork tenderloin
- 1 pound fresh asparagus
- 10 oz. fresh spinach
- 1/2 large red pepper
- 1/2 large yellow pepper
- 2-3 garlic cloves
- 1 tablespoon olive oil
Dressing
- 2 tablespoons rice wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon prepared mustard
- 1/4 teaspoon black pepper
- 1 dash salt
- 2 shakes Tabasco sauce
Instructions
Wash, dry and tear spinach into bite-sized pieces. Wash, seed and slice pepper into strips. Place in a large bowl and set aside.
Slice pork into 1/4 inch thick, bite-sized pieces.
Wash and trim asparagus; cut into two-inch lengths. Boil water and add asparagus. Cook until tender crisp (approximately 2-3 minutes). Drain and cool in cold water. Add to spinach in bowl.
Combine dressing ingredients. Heat oil in wok or skillet; stir fry pork in two batches until no longer pink. Add dressing and cook until heated through. Add to spinach in bowl. Toss and serve immediately.
Serves 4 to 6. Recipe can be easily doubled. Serve with fresh bread or rolls. Enjoy!.