Warm Pork 'n' Pea Salad

1/3 c. Zesty Italian salad dressing (you can substitute half fat-free if you like)
1/2 c. EACH sliced scallions, both parts, & sliced fresh mushrooms
1/4 c. very thinly sliced celery
2 heaping T. diced pimento
1/2 heaping c. sliced ripe olives
16 oz. black-eyed peas, well drained & rinsed.
3 large handfuls of baby spinach
1 T. plain olive oil
2 rounded tsp. minced garlic
1 to 2 c. left over pulled pork, or shredded left over pork roast

Toss scallions, mushrooms, celery, pimento, olives, & peas with dressing. Set aside. Divide spinach between soup plates; chill everything if not ready to serve. To cook, heat oil & garlic on High heat in a wok; add meat & toss till warm; add pea mixture & toss till warm; divide onto spinach & serve at once to 2 or 3. If you don't have a wok in your timeshare you can use any skillet. You could double/triple this.

One of my very best experiments, good enough to make extra pork so you can have this. Good with a cold tomato soup on a hot day. (could also go in an ice chest). Even people who thought they don't like blackeyes like this. Take a good bread to slice, too.
Marilyn in FL


http://www.nancyskitchen