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Aislinn Joiner: "I used chicken instead of pork and it was still a…" Read More
13Ingredients
15Minutes
540Calories
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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.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium890mg25% |
| Protein18g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate81g27% |
| Dietary Fiber10g40% |
| Sugars15g |
| Vitamin A100% |
| Vitamin C70% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Aislinn Joiner 5 years ago
I used chicken instead of pork and it was still amazing. I would definitely make it again!