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Leftovers from Pork
Tenderloin Fajitas are cubed and given an additional burst
of flavor with the curry-fused dressing. Simply serve with toasted
pita bread wedges for a lunch or light supper.
Curried Pork Salad
- 1 cooked tenderloin from Pork
Tenderloin Fajitas recipe, cut into 1/2-inch cubes
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.
Serves 4.
Recipe provided courtesy of Pork: The Other
White Meat.
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