Spinach Salad with Pork and Apple

A main dish salad, with spinach, pork and the sweetness of apple

Photo of Spinach Salad with Pork and Apple


46 oz. (1 can) DOLE® Pineapple Juice
12 oz. (1-1/2 cups) red wine vinegar
4-1/2 oz. (3/4 cup) packed brown sugar
2 tbsp. dried oregano leaves, crushed
4 lb. 8 oz. (3 gal.) DOLE Fresh Spinach, torn, packed
2 lb. 8 oz. (5 onions) DOLE Red Onion, sliced
6 lb. (12 apples) red or green apples, thinly sliced
6 lb. lean pork tenderloin, cut into 1/4-inch slices
2 oz. (3 cups) slivered almonds, toasted


  1. Combine pineapple juice, vinegar, sugar and oregano.
  2. Toss together spinach, onions and 5 cups dressing. Portion 3 oz. salad onto each plate.
  3. Top each salad with 2 oz. apples and 2 oz. pork.
  4. Sprinkle each salad with 1/4 oz. almonds. Drizzle remaining dressing over salads.
Fruit pairings tout 2018
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