Spinach salad is a family favourite. Make it a main dish with the addition of roasted pork tenderloin, glazed apples and dried cranberries. Spinach salad has never tasted so good!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
2 Tbsp. honey
1 tsp. dried rosemary leaves, crushed
1 pork tenderloin (1 lb./450 g)
2 Granny Smith apples, peeled, chopped
8 cups baby spinach leaves
1/4 cup dried cranberries
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How do I make it ?
Heat oven to 425ºF.
Mix dressing, honey and rosemary in medium microwaveable bowl; brush 1 Tbsp. onto meat in shallow pan.
Bake 20 to 25 min. or until done (160°F).
Add apples to remaining dressing mixture; toss to coat. Microwave on HIGH 1 min. or just until warmed. Add to spinach in large bowl; mix lightly. Slice meat. Add to salad; toss lightly. Top with cranberries.
Kraft Kitchen Tips!
Meat can be cooked ahead of time. Slice, then refrigerate until ready to use. Reheat in microwave just until warmed before using as directed.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 1 g
Cholesterol 60 mg
Sodium 310 mg
Carbohydrate 27 g
Fibre 3 g
Sugars 21 g
Protein 27 g
4 servings, 2-3/4 cups (675 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.