Warm Pork and Spinach Salad

Warm Pork and Spinach Salad

1 pound Armour boneless pork loin – cut into thin strips (2 × 1/4 inch)
1 pound fresh spinach leaves – coarsely shredded
3 cups watercress sprigs
1 cup thinly sliced celery
1 cup seedless green grapes
1/2 cup thinly sliced green onion
1 8-ounce can sliced water chestnuts – drained
1 large golden delicious apple – cored and chopped
1 cup low-calorie Italian salad dressing
2 tablespoons dry white wine
2 tablespoons Dijon-style mustard
3 tablespoons light brown sugar
2 teaspoons sesame seed – (optional)

Spray nonstick skillet with vegetable cooking spray; stir-fry pork strips until cooked through, about 4 minutes. Set aside; keep warm. In large serving bowl, toss spinach, watercress, celery, grapes, green onions, water chestnuts and apple; toss to mix. In small saucepan, combine salad dressing, white wine, mustard and brown sugar; heat just until brown sugar is dissolved, stirring constantly. Stir cooked pork into dressing to coat well. Remove pork; pour half of dressing over greens mixture in bowl; toss well. Place pork strips on top of salad. Sprinkle with sesame seed, if desired. Pass remaining dressing.