Confetti Mexican Salad

• 2 c. torn fresh spinach
• 1/2 c. sliced green onions
• 12 cherry tomatoes, halved
• 12 oz. can corn, drained
• 1/2 tsp. chilli powder
• 1/4 tsp. garlic powder
• 1/4 tsp. cumin
• 1 lb. pork tenderloin, cut into 1/4 inch slices
• 2 Tbsp. olive oil
• 1/2 c. orange juice
• 2 Tbsp. lime juice

1. In large bowl, combine spinach, onions, tomatoes, and corn; set aside.
2. In medium bowl, combine chilli powder, garlic powder, and cumin; blend well.
3. Add pork; toss to coat.
4. In medium skillet, heat oil over high heat.
5. Saute pork until golden brown and thoroughly cooked.
6. Stir in orange and lime juices.
7. Spoon mixture over vegetables; toss gently to coat.
8. Serve immediately.

fresh spinach, green onions, cherry tomatoes, corn, chilli powder, garlic powder, cumin, pork tenderloin, olive oil, orange juice, lime juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190231 (may not work)