Here's a sophisticated salad that's also quick for weeknight dinners.

Spray nonstick skillet with vegetable cooking spray; stir-fry pork strips until cooked through, about 4 minutes. Set aside; keep warm. In large serving bowl, toss spinach, watercress, celery, grapes, green onion, water chestnuts and apple; toss to mix.

In small saucepan, combine salad dressing, white wine, mustard and brown sugar; heat just until brown sugar is dissolved, stirring constantly. Stir cooked pork into hot dressing to coat well. Remove pork; pour half of dressing over greens mixture in bowl; toss well. Place pork strips on top of salad. Sprinkle with sesame seeds. Pass remaining dressing.

Nutrient Information per Serving:

Sodium: 602 mg. Cholesterol: 46 mg.

* National Pork Producers Council <pork@nppc. Org> http://www. Nppc. Org