Fruited Pork and Wild Rice Salad
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” dinner.
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
- 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.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.