WARM PORK AND SPINACH SALAD

1 pound boneless pork loin, trimmed and cut in 2x1/4-inch strips
1 pound fresh spinach leaves, coarsely shredded
3 cups watercress sprigs
1 cup thinly sliced celery
1 cup seedless green grapes
1/2 cup thinly sliced green onion
1 (8 ounce) can sliced water chestnuts, drained
1 large golden delicious apple, cored and chopped
FOR THE DRESSING:
1 cup low calorie Italian salad dressing
2 tablespoons dry white wine
2 tablespoons Dijon mustard
3 tablespoons light brown sugar
2 tablespoons toasted sesame seeds

Spray nonstick skillet with vegetable cooking spray; stir fry pork strips until cooked through, about 4 to 5 minutes. Set aside; keep warm.

In large serving bowl, toss spinach, watercress, celery, grapes, green onion, water chestnuts, and apples; toss to mix.

In a small saucepan, combine salad dressing, white wine, mustard, and brown sugar; heat just until brown sugar is dissolved, stirring constantly.

Stir cooked pork into hot dressing to coat well. Remove pork; pour half of the dressing over greens mixture in bowl; toss well. Place pork strips on top of salad. Sprinkle with sesame seeds. Pass remaining dressing.

Servings: 6
Source: The Iowa Pork Producers Association