Fruited Pork and Wild Rice Salad - Pork.org

Fruited Pork and Wild Rice Salad

Fruited Pork and Wild Rice Salad

13 Ingredients | 15 min | 6 Servings

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.

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Ingredients

  • 3 cups cooked pork roast, cut in julienne strips
  • 3 cups wild rice, precooked then chilled
  • 1 cup walnuts, coarsely chopped
  • 1/4 cup red onion, chopped
  • 1 cup fresh pineapple, cubed and chilled
  • 1 cup mushrooms, sliced
  • 1 10-oz package 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

Instructions

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

  • Calories440calories
  • Protein29grams
  • Fat22grams
  • Sodium190milligrams
  • Cholesterol50milligrams
  • Saturated Fat3grams
  • Carbohydrates37grams