Best 3 Pork And Spinach Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pork and Spinach Salad: A Delightful Fusion of Flavors and Textures

Indulge in the culinary delight that is pork and spinach salad, a vibrant and flavorful dish that tantalizes the taste buds with its unique combination of textures and flavors. This delectable salad features tender and juicy pork, fresh and crisp spinach, tangy goat cheese, crunchy walnuts, and a delectable honey mustard dressing, all coming together to create a symphony of flavors. Whether you're seeking a light and refreshing lunch option or a hearty and satisfying dinner, this versatile salad has you covered. With variations ranging from grilled pork tenderloin to crispy bacon, and from classic spinach to peppery arugula, the possibilities are endless. Discover the perfect recipe to suit your preferences and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CRUNCHY PORK CHOPS WITH GARLICKY SPINACH AND TOMATO SALAD



Crunchy Pork Chops with Garlicky Spinach and Tomato Salad image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 14

2 pork chops, approximately 8 ounces each
1 egg
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup bread crumbs
1 tablespoon freshly grated Parmesan
1 cup ground nut oil or similar, for frying
3 medium tomatoes
1/2 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
4 cups baby spinach leaves
Salt and pepper

Steps:

  • Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.
  • Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.
  • Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).
  • Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.
  • When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside.

HERB & BALSAMIC GRILLED PORK WITH SPINACH AND GRAPE SALAD



Herb & Balsamic Grilled Pork with Spinach and Grape Salad image

Simple boneless pork chops get an upgrade with a quick marinade in a sweet and tangy herb and balsamic cooking sauce. A spinach and grape salad sprinkled with blue cheese makes it special.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 medium shallot, thinly sliced
Four 4-ounce boneless pork chops
Kosher salt and freshly ground black pepper
1/3 cup Food Network Kitchen™ Inspirations Tuscan Style Herb & Balsamic Cooking Sauce
1 tablespoon olive oil, plus more for oiling the grill grates
3 cups tightly packed baby spinach (about 3 ounces)
1 cup red seedless grapes, halved
1 tablespoon lemon juice
1/2 teaspoon honey
1/4 cup crumbled blue cheese

Steps:

  • Preheat an outdoor grill over medium-high heat. Soak the shallots in cold water for 10 minutes (this helps remove some of the pungent bite). Drain.
  • Pierce the pork chops all over with a fork. Put in a shallow dish and sprinkle all over with salt and pepper. Coat the pork in all but 2 tablespoons of the Tuscan Style Herb & Balsamic Cooking Sauce and set aside to marinate at room temperature for 10 minutes.
  • Oil the grill grates and grill the pork until cooked through but still moist, basting occasionally with the reserved cooking sauce, about 4 minutes per side. Let the pork rest.
  • Meanwhile, add the spinach, grapes and shallots to a large bowl. Drizzle in the oil, lemon juice and honey and toss. Season with salt and pepper.
  • Arrange the pork chops on a serving platter. Top with the spinach and grape salad and sprinkle with the blue cheese.

PORK AND SPINACH SALAD



Pork and Spinach Salad image

My family enjoys picnics anytime of year-especially in the spring. To get in the mood for warmer weather, I serve this hearty main-dish salad. You just can't beat a salad that tastes great and is good for you, too. -Marian Pratt Sequim, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • 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., 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., Spoon mixture onto spinach-lined plates. Serve immediately.

Nutrition Facts : Calories 317 calories, Fat 13g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 758mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

Tips:

  • Choose fresh, tender pork loin or tenderloin for the best results.
  • Use a sharp knife to thinly slice the pork against the grain for maximum tenderness.
  • Marinate the pork in a flavorful mixture of olive oil, soy sauce, garlic, and ginger for at least 30 minutes to enhance its taste.
  • Cook the pork over medium-high heat until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
  • Let the pork rest for a few minutes before slicing to allow the juices to redistribute for a more succulent result.
  • Use a variety of fresh, crisp greens for the salad, such as baby spinach, arugula, or mixed greens.
  • Wash and dry the greens thoroughly to prevent water from diluting the dressing.
  • Toast the walnuts in a dry skillet over medium heat for a few minutes to bring out their flavor and add a crunchy texture to the salad.
  • Make the dressing with fresh lemon juice, olive oil, Dijon mustard, and honey for a tangy, well-balanced flavor.
  • Season the salad with salt and pepper to taste.

Conclusion:

This pork and spinach salad is a delicious and satisfying meal that is perfect for a light lunch or dinner. The tender pork, crisp greens, crunchy walnuts, and tangy dressing come together to create a flavorful and nutritious dish. With its simple preparation and impressive taste, this salad is sure to become a favorite.

Related Topics