Curried Pork Salad

Have leftover roast pork? Try using it in this tasty curried pork salad. Serve with toasted pita bread wedges for a lunch or light supper.

Recipe Ingredients:

2 cups cooked and cubed roasted pork tenderloin
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

Cooking Directions:

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.

Makes 4 servings.

Recipe and photograph provided courtesy of National Pork Board