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Pork Roast and Succotash Spinach Salad

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.


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