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

1. In large bowl toss together pork, rice, oranges, celery, onion and raisins.
2. In small bowl, blend reserved juice, yogurt, mayonnaise, curry powder and salt.
3. Pour dressing over salad; toss gently to coat all ingredients.
4. Place salad in shallow serving bowl, garnish with peanuts.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.