Apple, Pork & Wild Rice Salad

    8 cups mixed, torn salad greens
    1 cup julienne sliced carrots
    1 small red onion, thinly sliced
    4 oz pea pods, optional
    2 cups cooked wild rice, chilled
    10 oz trimmed cooked roast pork, chilled, thinly sliced
    2 fresh apples, chilled
    1/2 cup low-fat bottled Italian dressing

In a large bowl, toss greens, carrots, onion and pea pods; divide among 4 salad plates. Scoop wild rice into center of each salad; top with pork. Slice apples, arrange on salads; drizzle with dressing.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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