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Aislinn Joiner: "I used chicken instead of pork and it was still a…" Read More
13Ingredients
15Minutes
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Description
This tangy entrée salad pairs choice fruits—pineapple, raspberries, mango--- with sophisticated wild rice and fresh spinach. Three cups of cooked pork loin is a little over a pound of pork roast—leftovers from a roast would be perfect in this hearty “day two” device.
Ingredients
US|METRIC
6 SERVINGS
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Directions
- In small bowl stir together vinegar, olive oil, honey and salt. In large bowl toss together pork, rice, walnuts, onion, pineapple and mushrooms; add vinegar mixture and toss to coat evenly. Arrange spinach on large serving platter; top with pork mixture. Arrange raspberries and mango on top.
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Reviews(1)

Aislinn Joiner 4 years ago
I used chicken instead of pork and it was still amazing. I would definitely make it again!