Fruited Pork and Wild Rice Salad

Fruited Pork and Wild Rice Salad: Main Image

Quick Facts

Servings: 6
Prep Time: 15 min.
This tangy entrée salad pairs choice fruits---pineapple, raspberries, mango---with sophisticated wild rice and fresh spinach.


  • 3 cups cooked pork loin, cut in julienne strips
  • 3 cups wild rice, precooked then chilled
  • 1 cup chopped walnuts, coarsely
  • 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 Tbs olive oil
  • 2 tsp honey
  • 1/4 tsp 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.
Recipe courtesy of the National Pork Board

Ingredient Note: 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.

Nutrition Facts

Calories 485
  Calories from Fat 207 (43%)
(37%)Total Fat 24g
(21%)Saturated Fat 4g
Polyunsaturated Fat 10g
Monounsaturated Fat 8g
(22%)Cholesterol 66mg
(7%)Sodium 177mg
(26%)Potassium 899mg
Total Carbohydrate 37g
(26%)Dietary Fiber 6g
Sugars 12g
Sugar Alcohols 0g
(69%)Protein 34g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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