Pork, pecan and spinach salad
Savor a delightful Pork, Pecan, and Spinach Salad featuring tender pork fillets, crunchy pecans, fresh spinach, and vibrant red peppers, all tossed in a flavorful Italian dressing. Perfect for a healthy and satisfying meal!
- 03 Mar 2025
- Cook time 15 min
- Prep time 5 min
- 4 Servings
- 7 Ingredients
Elevate your salad game with this delightful Pork, Pecan, and Spinach Salad. Combining tender pork fillets, crunchy pecans, and fresh spinach, this salad is a nutritious and delicious meal that is perfect for a light lunch or dinner. The hint of sweetness from the red pepper and the tangy Italian dressing tie all the flavors together beautifully.
Ingredients:
Instructions:
- Lightly season the pork fillets with salt and pepper on both sides.
2. Cooking the Pork:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the pork fillets to the skillet. Cook for about 4-5 minutes on each side or until the internal temperature reaches 145°F (63°C) and the pork is no longer pink in the center.
- Remove the pork fillets from the skillet and let them rest on a cutting board for a few minutes before slicing into thin strips.
- In the same skillet, add the thinly sliced onion.
- Sauté the onion over medium heat until it becomes soft and translucent, about 5-7 minutes.
- Place the washed spinach in a large salad bowl.
- Add the thinly sliced red pepper to the bowl with the spinach.
- Add the sautéed onions to the salad bowl with the spinach and red pepper.
- Add the toasted and roughly chopped pecans to the salad.
- Place the sliced pork fillets on top of the salad ingredients in the bowl.
- Drizzle the Italian salad dressing evenly over the salad.
- Toss the salad gently until all ingredients are well-coated with the dressing.
- Divide the salad into individual serving bowls or plates.
- Enjoy this fresh, nutrient-rich salad warm or at room temperature.
Tips:
- Ensure the pork fillets are cooked to perfection by using a meat thermometer; they should reach an internal temperature of 145°F (63°C).
- Toast the pecans in a dry skillet over medium heat for a few minutes to enhance their flavor and add extra crunch to your salad.
- Slice the onion thinly and cook until caramelized for a slightly sweet and rich flavor that complements the other ingredients.
- Use fresh, organic spinach for the best texture and taste. Wash thoroughly and pat dry before adding to the salad.
- Feel free to add more vegetables or even some fruits like apple slices or cranberries for added texture and flavor diversity.
- Let the salad sit for a few minutes after tossing with the dressing to allow the flavors to meld together.
This Pork, Pecan, and Spinach Salad is not only easy to make but also incredibly satisfying. With the perfect balance of textures and flavors, it's a dish that will surely impress your family and friends. Whether you're enjoying it for a quick lunch or a leisurely dinner, this salad is sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 310kcal | 15% |
| Protein | |
| Protein 33g | 23% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 2.72g | 7% |
| Sugar 4.82g | 5% |
| Fat | |
| Fat 16g | 20% |
| Saturated 2.26g | 8% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 130mg | 25% |
| Vitamin B1 1.64mg | 137% |
| Vitamin B2 0.60mg | 46% |
| Vitamin B3 11mg | 66% |
| Vitamin B6 1.34mg | 79% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.76ug | 32% |
| Vitamin C 33mg | 37% |
| Vitamin E 2.11mg | 14% |
| Vitamin K 110ug | 94% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.35mg | 39% |
| Iron, Fe 2.29mg | 21% |
| Magnesium, Mg 81mg | 20% |
| Phosphorus, P 440mg | 35% |
| Potassium, K 870mg | 26% |
| Selenium, Se 45ug | 86% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 3.72mg | 34% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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