- 10 ounces fresh spinach, washed, stems removed
- 1 (15.5 ounce) can black-eyed peas, rinsed and drained
- 1/3 cup Italian or low-fat Italian dressing
- 1/4 cup sliced green onions
- 1/2 cup sliced fresh mushrooms
- 1/4 cup sliced celery
- 1 (2 ounce) jar sliced pimentos, drained
- 2 tablespoons sliced ripe olives
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 pound pork tenderloin, cut into thin strips
- Line four plates with spinach leaves; set aside. In a bowl, combine peas, mushrooms, Italian dressing, green onions, celery, pimientos and olives; set aside. In a medium skillet, saute garlic in oil for 30 seconds. Add pork and stir-fry for 2 to 3 minutes or until no pink remains. Remove from the heat; add vegetable mixture and mix well. Divide among spinach-lined plates. Serve immediately.