Roast Pork Salad with Ginger-Pineapple Dressing

Serves

Prep time:

0:20

Refrigeration time:

0:30

Total time:

1:00

Ingredients

Dressing

Salad

12 ounces roast pork, thinly sliced

4 cups fresh spinach, torn

2 cups canned pineapple tidbits

freshly ground black pepper, to taste

Directions

In a small bowl, WHISK together the 5 dressing ingredients.

COVER; CHILL until serving time.

In individual serving bowls, COMBINE thinly sliced pork with spinach and pineapple; SPRINKLE with pepper; STIR.

DRIZZLE dressing over salad.

May substitute orange juice for pineapple juice; may substitute grilled chicken for pork

From Better Homes mag, 5/08, pg 215

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 121 Calories; 12g Fat (81.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 118mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.