1 lb Pork tenderloin, cut into thin strips 1/2 cup Prepared Italian dressing 1Tbsp White wine vinegar 1Tbsp Dijon mustard 1Tbsp Brown sugar 8 oz Fresh spinach, coarsely shredded 3 Celery stalks, thinly sliced 1 cup Seedless green grapes 2 Green onions, thinly sliced 8 oz Canned sliced water chestnuts, drained 1 Large green or yellow apple, cored and chopped 2 Tbsp Sesame seeds, toasted
Cooking Instructions: In a nonstick skillet, heat pork strips until cooked through, about 3-4 minutes. Meanwhile, in a small saucepan, combine Italian dressing, vinegar, mustard, and brown sugar. Heat just until sugar dissolves, stirring constantly; keep warm. In a large serving bowl, toss together pork, spinach, celery, grapes, green onion, water chectnuts, and apple. Pour warm dressing over salad; toss. Garnish with sesame seeds.
