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Perfect entree salad for a summer luncheon or picnic. Serve with breadsticks and fresh plums.

1 pound roasted boneless pork loin, cut into julienne pieces (1/2 x 1/2 x 2-inch)
6 ounces spiral-shaped pasta, cooked and drained
1 red bell pepper, sliced julienne
1 green bell pepper, sliced julienne
1 1/2 cups broccoli florets, cooked
2 (6-ounce) cans sliced water chestnuts
1/2 cup sliced green onion

 

Sauce:
3 tablespoons soy sauce
1 teaspoon grated fresh ginger root
2 minced garlic cloves
4 teaspoons sesame oil
3 tablespoons rice wine vinegar
1 1/2 teaspoons brown sugar

1 tablespoon toasted sesame seed

1. In a large shallow serving bowl, toss together pork, pasta and vegetables.
2. Stir together all sauce ingredients in a small bowl; pour over pasta and toss to coat all ingredients.
3. Garnish with sesame seed.

Makes 6 servings.

Nutrition Facts
Calories 334 calories
Protein 27 grams
Fat 10 grams
Sodium 582 milligrams
Cholesterol 58 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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