Fruited Pork & Wild Rice Salad

    1 lb pork tenderloin, cooked, cut in bite-size pieces
    1 cup Sargento® Shredded Reduced Sodium Mild Cheddar Cheese
    3 cups cooked wild rice
    1 cup chopped walnuts
    1/4 cup chopped red onion
    1 cup chunked fresh pineapple
    1 cup sliced mushrooms
    1 cup raspberries
    1 mango, peeled, cut into small pieces
    1 pkg (10 oz) fresh spinach leaves

    Dressing (whisk together; chill):
    1/3 cup raspberry vinegar
    2 tbsp canola oil
    2 tsp honey
    1/4 tsp salt

In a large bowl, toss salad ingredients, except spinach leaves. Add
dressing; toss. Serve on spinach leaves.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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