Prep Time: 15 Min.
Cook Time: n/a
Marinate: 35 Min.
What you need:
* 3 c. cooked pork loin, cut in julienne strips * 3 c. cooked wild rice, chilled * 1 c. coarsely chopped walnuts * 1/4 c. chopped red onion * 1 c. cubed fresh pineapple, chilled (or 1 8-oz. can chunks, drained) * 1 c. sliced mushrooms * 1 (10-oz.) pkg. fresh spinach leaves, cleaned and torn * 1 c. raspberries, cleaned * 1 mango, peeled and diced * 1/3 c. raspberry vinegar * 2 Tbsp. olive oil * 2 tsp. honey * 1/4 tsp. salt
What to do:
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.
* Serving Suggestions: 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.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com