Curried Pork Salad
Have leftover roast pork? Try using it in this tasty curried pork salad. Serve with toasted pita bread wedges for a lunch or light supper.
2 cups cooked and cubed roasted pork tenderloin
2 cups cooked rice, room temperature
1 (11-ounce) can mandarin oranges, drained, and reserving 2 to 3 tablespoons of the juice
1/4 cup diced celery
1/4 cup chopped green onion
1/4 cup raisins
1/2 cup plain yogurt
1/4 cup low-fat mayonnaise
1 tablespoon curry powder
1/4 cup roasted peanuts, coarsely chopped
1/4 teaspoon salt
- In large bowl toss together pork, rice, oranges, celery, onion and raisins.
- In small bowl, blend reserved juice, yogurt, mayonnaise, curry powder and salt.
- Pour dressing over salad; toss gently to coat all ingredients.
- Place salad in shallow serving bowl, garnish with peanuts.
Makes 4 servings.
Recipe provided courtesy of Pork, Be Inspired®