Pork, pecan and spinach salad

Recipe: Pork, Pecan And Spinach Salad


  • 600g pork fillet
  • 2 teaspoons Azalea grapeseed oil
  • 1 small red onion, halved, thinly sliced
  • 120g baby spinach
  • 100g chargrilled red capsicum, drained, thinly sliced
  • 1/2 cup pecan nuts, toasted, chopped
  • 1/4 cup 99% fat-free Italian balsamic dressing


  1. Cut pork in half crossways. Rub with oil. Season with salt and pepper. Heat a large frying pan over medium-high heat.
  2. Cook pork for 5 minutes each side or until browned and just cooked through. Transfer to a board. Cover with foil. Set aside for 5 minutes. Thinly slice.
  3. Meanwhile, cook onion, stirring, for 3 minutes or until softened. Combine spinach, capsicum and pecans in a bowl.
  4. Add pork and onion. Drizzle with dressing. Toss to combine. Serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)