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Spinach Salad with
Apples and Pork
Serves 4
2 Michigan Apples (found with bagged apples),
cored and diced with skins left on
2 Tablespoons orange juice
1 Package (16 oz.) fresh Farmland Pork Strips
1 Teaspoon Private Selection dry rosemary, crushed
1 Tablespoon Private Selection olive oil
1 Package Fresh Express Baby Spinach Trio
1/4 Cup Private Selection Raspberry Walnut Dressing
1 Tablespoon each (or to taste)
Kroger sliced almonds (toasted)
Kroger raisins, and cranraisins (dried cranberries). Found with the dried fruits.
1 Loaf Kroger Artisan bread (Focaccia, Asiago, or Tuscan Italian)
- Core and chop apples, toss with orange juice, and set aside
- Heat a large skillet over med-high heat for one minute. In the meantime, season the pork strips with rosemary.
- Add the olive oil to the pan and swirl to coat. Add the seasoned pork strips and sear for one minute. Turn the heat to med-low and continue to cook pork, turning often, until it’s cooked through and the internal temperature reaches 160°. Remove the cooked pork, cover, and set aside.
- Toss the salad with the apples and raspberry vinaigrette, then top with the cooked pork strips. Garnish with toasted almonds, raisins, and cran-raisins. Serve with a loaf of your favorite hot Kroger Artisan bread and a glass of Arrow Creek wine (Chardonnay, Merlot, or Cabernet Sauvignon).
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