Pork, Pear and Walnut Salad

Pork, Pear and Walnut Salad

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
mwmaleski
Recipe by  mwmaleski

“Sauteed pork is served with crisp sliced pear and walnuts over a bed of fresh spinach and drizzled with balsamic vinaigrette.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the pork and parsley; cook and stir until pork is browned on the outside, and cooked through. Remove from the heat and set aside.
  2. Make a bed of spinach on individual serving plates or on a large platter. Arrange slices of pear over the spinach. Top with the cooked pork and sprinkle with walnuts. Drizzle the balsamic vinaigrette over the whole salad.

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Reviews (8)

Rate This Recipe
Kathryn
5

Kathryn

This was a great recipe! I seasoned the pork with sea salt and ground pepper before cooking it. I also substituted pecans for walnuts as my husband doesn't care for walnuts. Then I added some goat cheese crumbles as was suggested in another review and it turned out fantastic!

Tizzie42
4

Tizzie42

I had leftover tenderloin that was marinated in balsamic marinade. I substituted mixed spring greens for the spinach and crisp apple for the asian pear. My family (all adults) thought it was great. Next time, I'm going to add a few goat cheese crumbles just for fun.

chatty scrapper
3

chatty scrapper

I forgot to pick up pears so I substituted a medium apple. And had some good aged gouda around that I added at the end. I used the Maple Balsamic dressing others mentioned and made some for marinating too. A plus is that my hubby who is not a big fan of either pork or vinaigrette dressings liked it.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 334 cal
  • 17%
  • Fat
  • 21.6 g
  • 33%
  • Carbs
  • 9.9 g
  • 3%
  • Protein
  • 26.8 g
  • 54%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

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