Title: Pork Roast & Succotash Spinach Salad
Categories: Meat Main
Yield: 2 Servings

4	c	Spinach
1/2	c	Orange juice
2	tb	Lime juice
2	ts	Vegetable oil
1/2	ts	Garlic powder
1/4	ts	Ground cumin
1/4	ts	Pepper
3/4	c	Apricot-Glazed Pork Roast;
		. cut into strips (4oz)
1/4	c	Red onion; chopped
1	cn	Lima beans; drained (8oz)
1	cn	Whole kernel corn w/ sweet
		. peppers; drained (7oz)

Remove large stems from spinach; tear into small pieces. Place in a bowl; set aside.

Combine the orange juice and the next 5 ingredients (orange juice through pepper) in a 2-cup glass measure. Microwave at HIGH (100 percent power) for 2 minutes or until the mixture boils. Add to the spinach; toss. Add the remaining ingredients; toss again.

Makes 2 servings.

Nutritional Information: per serving: 426 calories, 12g fat, 845mg sodium, 56mg cholesterol, 25% of calories from fat.

** Dallas Morning News -- Food section -- 22 Jan 97 **

Formatted for your use by The WEE Scot -- paul macGregor

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