Wilted Spinach Salad with Pork and Apple
Ingredients
- ¼ cup raw walnuts
- 1 lb pork tenderloin, cut into ¾-inch-thick slices
- 2 Tbsp avocado oil
- ½ shallot, minced
- 3 Tbsp apple cider vinegar
- 3 Tbsp pure maple syrup
- 1 tsp whole-grain mustard
- 1 (10-oz) pkg baby spinach
- 1 Granny Smith apple, cored and thinly sliced
- ½ small red onion, thinly sliced
Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until golden brown.
- Sprinkle pork slices lightly with salt and pepper. Cook pork in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or until done. Remove from skillet; keep warm.
- Cook shallot in 1 Tbsp hot oil in skillet over medium heat 2 minutes or until tender. Stir in vinegar, maple syrup, and mustard; simmer 2 minutes or until slightly thickened. Season with salt and pepper to taste.
- Combine spinach, apple, and onion; drizzle with warm vinaigrette, and toss.
- Divide salad between plates; top with pork and nuts.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
