This salad is terrific with chicken instead of pork, and I also like it with pecans as well as walnuts. The shallots cook along with the pork, allowing you to mix the dressing in the pan.
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Dress warm salads just before serving— they don’t take well to sitting around.
I served this for 4 guests to the sound of raves and compliments. The dressing was so flavorful with the fresh herbs. I added the red onion to the sauce pan with the juices and shallots, dressing, cranberries and nuts; then added the spinach (lots more spinach than 10 oz.) to warm and blend all the ingredients. The tenderloin was perfect. Beautiful presentation.
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