This spinach salad is beautiful and impressive. But the effort involved? Minimal. Get out the pork tenderloin and fruit and let's get to it.
What You Need
Original recipe yields 6 servings
1 pork tenderloin (1-1/2 lb.)
1 Tbsp. olive oil
5 peeled fresh pineapple slice s (1/4 inch thick)
1 pkg. (10 oz.) baby spinach leaves
1 cup edamame (shelled), cooked, cooled
1/2 cup red pepper strips
1/4 cup slivered red onion s
1/4 cup PLANTERS Dry Roasted Peanuts
1/2 cup KRAFT Classic CATALINA Dressing
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Let's Make It
Heat grill to medium heat.
Brush meat with oil. Grill 20 min. or until done (145ºF), turning occasionally. Remove from grill; cover to keep warm.
Add pineapple to grill; cook 4 min., turning after 2 min.
Slice meat; cut pineapple into bite-size pieces.
Cover platter with spinach; top with meat, pineapple, edamame, vegetables and nuts. Drizzle with dressing.
Prepare using KRAFT Zesty Italian Dressing.
Substitute 6 small boneless skinless chicken breasts (1-1/2 lb.) for the pork tenderloin. Brush chicken with oil. Grill 6 to 8 min. on each side or until done (165°F). Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.