Fruited Pork and Wild Rice Salad

Name: Fruited Pork and Wild Rice Salad
Total time: 15 min
Yield: 6 servings
Ingredients: 3 cups cooked pork roast cut in julienne strips; 3 cups wild rice precooked then chilled; 1 cup walnuts coarsely chopped; 1/4 cup red onion chopped; 1 cup fresh pineapple cubed and chilled; 1 cup mushrooms sliced; 10 ounces spinach leaves cleaned and torn; 1 cup raspberries cleaned; 1 mango peeled and diced; 1/3 cup raspberry vinegar; 2 tablespoons olive oil; 2 teaspoons honey; 1/4 teaspoon salt

Pork★★★★★Reviews(1)

Aislinn Joiner: "I used chicken instead of pork and it was still a…" Read More

13Ingredients

┅Calories

15Minutes

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

servings:

3 cups cooked pork roast (cut in julienne strips)
3 cups wild rice (precooked then chilled)
1 cup walnuts (coarsely chopped)
1/4 cup red onion (chopped)
1 cup fresh pineapple (cubed and chilled)
1 cup mushrooms (sliced)
10 ounces spinach leaves (cleaned and torn)
1 cup raspberries (cleaned)
1 mango (peeled and diced)
1/3 cup raspberry vinegar
2 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon salt

Order ingredients now on

Instacart

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.

Discover more recipes from Pork