Christine's Warm Salad of Pork and Black-Eyed Peas

10 ounces of black-eyed peas, cooked

1/3 C. Italian salad dressing

1/2 C. snow peas, coarsely chopped or halved

1/4 C. green onions, diced

1/4 C. fresh mushrooms, sliced

1/4 C. celery, sliced

1/4 C. red pepper, chopped

2 Tbsp. olives, sliced

drizzle of olive oil or non-stick cooking spray

2 cloves garlic, minced

1/2 pound pork tenderloin, cut into thin strips

fresh spinach, greens, and lettuces to line plate

1) Combine first 8 ingredients and set aside.

2) Drizzle olive oil in a large skillet and stir-fry garlic for 30 seconds.

3) Add pork. If uncooked, stir-fry for 2-3 minutes until no longer pink. If cooked, stir-fry just until warm.

4) Remove from heat.

5) Add vegetable mixture to pork in skillet and mix well.

6) Serve over greens.