While the recipe uses cubed boneless pork
chops, this salad is a good way to use leftover pork. A simple
salad that can be served for lunch or a light summer supper.
Pineapple, Pork and Pasta
Salad
- 1 pound boneless pork chops, cut into
1/2-inch cubes (or 3 cups cooked cubed pork)
1 teaspoon olive oil*
8 ounces rotini pasta, uncooked
1 (20-ounce) can pineapple chunks, drained
3/4 cup diagonally sliced celery
1/2 cup chopped dates
2 cups fresh spinach leaves
2 tablespoons chopped fresh mint
4 tablespoons vinaigrette salad dressing
- Heat oil in large nonstick skillet over
medium-high heat. Cook pork 4 to 5 minutes or until nicely browned,
stirring frequently. Remove from heat and cool. Place in salad
bowl.
- Meanwhile, cook pasta according to package
directions; rinse under cold running water; drain.
- Add pasta, pineapple, celery, dates, spinach
and mint to salad bowl; toss to combine.
- Just before serving, drizzle raspberry
vinaigrette over entire mixture. Toss to coat evenly.
Serves 4.
*Omit olive oil if using cooked cubed pork.
Combine all ingredients; drizzle with salad dressing; toss before
serving.
Nutrition Facts
Calories 605 calories
Protein 33 grams
Fat 16 grams
Sodium 224 milligrams
Cholesterol 66 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
