WARM SALAD OF PORK AND BLACK-EYED PEAS

1 10-OZ pkg frozen or 15-oz can            2T. chopped pimiento
  black-eyed peas, drained                 2T. sliced ripe olives
1/3 c. low calorie Italian salad           2 cloves garlic, minced
   dressing                                1/2 lb pork tenderlion, cut
1/4c. sliced green onion                       into thin strips
1/4c. sliced fresh mushrooms               spinach leaves (optional)
1/4c. sliced celery

If using frozen peas, cook and drain.  In a medium mixing bowl combine
drained peas, salad dressing, green onion, mushrooms, celery, pimiento
and olives.  Set aside.
Spray a large skillet with nonstick cooking spray.  Heat over medium-
high heat, then stir fry garlic for 30 seconds.  Add pork; stir fry
for 2-3 minutes or till no pink remains.  Remove from heat.  Add 
vegetables to pork in skillet; mix well.  Serve immediately on spinach
lined plates.             3 servings
244 calories.  25 grams protien.  26 g. carbo.  5 g. fat.  53 mg chol
538mg sodium.  873 mg potassium.  13 g dietary fiber.  U.S. RDA 14% 
vit.A.  20% vit C.  51% thiamine.  20% riboflavin.  18% niacin.  
23% iron.