Fruited Pork and Wild Rice Salad

Pork
Fruited Pork and Wild Rice Salad
0
13
540
15

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

  • 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

Directions

  1. 1In 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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NutritionView more

540Calories
Sodium6%DV150mg
Fat29%DV19g
Protein35%DV18g
Carbs27%DV81g
Fiber40%DV10g

PER SERVING *

Calories540Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium150mg6%
Potassium890mg25%
Protein18g35%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate81g27%
Dietary Fiber10g40%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.