Pork And Spinach Salad

• 1 package (10 ounces) fresh spinach, torn
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1/2 cup sliced fresh mushrooms
• 1/3 cup Italian or low-fat Italian dressing
• 2 green onions, thinly sliced
• 1/4 cup sliced celery
• 1 jar (2 ounces) sliced pimientos, drained
• 2 to 3 tablespoons sliced ripe olives
• 1/2 pound pork tenderloin, cut into thin strips
• 1 tablespoon olive oil
• 2 garlic cloves, minced

1. Line four plates with spinach leaves; set aside. In a large bowl, combine the black-eyed peas, mushrooms, dressing, onions, celery, pimientos and olives; set aside.
2. In a small skillet, saute pork in oil for 1 minute. Add garlic; saute 1-2 minutes longer or until no longer pink. Remove from the heat; add to black-eyed pea mixture and mix well.
3. Spoon mixture onto spinach-lined plates. Serve immediately.

fresh spinach, blackeyed peas, mushrooms, italian, green onions, celery, pimientos, olives, pork tenderloin, olive oil, garlic

Taken from www.tasteofhome.com/recipes/pork-and-spinach-salad/ (may not work)