Fruited Pork and Wild Rice Salad
Pork
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
- 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.
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.
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