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8
cups fresh baby spinach or torn fresh spinach
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1
medium cucumber, peeled, seeded and chopped (about 1-1/2 cups)
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1/3
cup thin red onion wedges
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12
ounces pork tenderloin
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1/4
teaspoon salt
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1/4
teaspoon ground black pepper
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2
tablespoons olive oil
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2
tablespoons finely chopped shallot (1 medium)
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1/4
cup cider vinegar
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1/4
cup pure maple syrup
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1/3
cup shredded smoked gouda or cheddar cheese
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1/4
cup butter-toffee glazed flavored sliced almonds or toasted sliced almonds
1. In a large bowl, combine spinach, cucumber, and onion; set aside. Trim pork tenderloin. Cut pork tenderloin crosswise into 1/4-inch-thick slices. Season slices with salt and pepper. In a large skillet cook pork in 1 tablespoon of the hot oil over medium-high heat for 2 to 3 minutes or until meat is just slightly pink in center, turning once. Add pork to bowl with spinach mixture; set aside.
2. For dressing, in the same skillet cook and stir the shallot in the remaining 1 tablespoon hot oil over medium heat about 2 minutes or until tender. Add vinegar and maple syrup. Simmer, uncovered, for 1-1/2 to 2 minutes or until slightly thickened. Season to taste with additional salt and pepper. Pour dressing over spinach mixture, toss to coat. Arrange salad on serving plates. Top with cheese and almonds. Makes 4 main-dish servings.
- Servings Per Recipe 4,
- Calories 325,
- Protein (gm) 24,
- Carbohydrate (gm) 23,
- Fat, total (gm) 15,
- Cholesterol (mg) 67,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 349,
- Potassium (mg) 791,
- Calcium (DV %) 192,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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