Fruited Pork and Wild Rice Salad

Name: Fruited Pork and Wild Rice Salad
Total time: 900 s
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

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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

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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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