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Spinach Salad w/ Grilled Tenderloin & Nectarines
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Category |
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Salads - Soups - Sidedishes
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None
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Servings |
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6
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Ingredients |
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1 lb. peppercorn-flavored pork tenderloin, trimmed
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3 nectarines, halved
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12 oz. fresh baby spinach
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1/4 C. light balsamic vinaigrette
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1 oz. crumbled feta cheese
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Instructions |
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Butterfly pork. Place pork and nectarines, cut side down, on grill coated with spray. Grill 5 min. each side. Remove and let pork rest 10 min.
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Cut nectarines in slices. Thinly slice pork. Combine spinach and vinaigrette in large bowl; toss to coat.
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Divide spinach between plates. Top with nectarines and pork. Sprinkle with cheese.
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Originally Submitted
5/17/2011
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