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Fruited Pork and Wild Rice Salad

Fruited Pork and Wild Rice SaladThis 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” dinner.

Recipe Ingredients:

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

Cooking Directions:

  1. In small bowl stir together vinegar, olive oil, honey and salt.
  2. In large bowl toss together pork, rice, walnuts, onion, pineapple and mushrooms; add vinegar mixture and toss to coat evenly.
  3. Arrange spinach on large serving platter; top with pork mixture. Arrange raspberries and mango on top.

Makes 6 servings.

Recipe and photograph provided courtesy of National Pork Board.