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.
Fruited Pork
and Wild Rice Salad
- 3 cups cooked pork loin,
cut in julienne strips
3 cups cooked wild rice, chilled
1 cup coarsely chopped walnuts
1/4 cup chopped red onion
1 cup cubed fresh pineapple, chilled (or 1 (8-ounce) can chunks,
drained)
1 cup sliced mushrooms
1 (10-ounce) package fresh 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
- In 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.
Serves 6.
Nutrition Facts
Calories 440 calories
Protein 29 grams
Fat 22 grams
Sodium 190 milligrams
Cholesterol 50 milligrams
Saturated Fat 3 grams
Carbohydrates 37 grams
Recipe provided courtesy
of Pork: The Other White Meat.
