Wild & Sweet Pork Salad

    3/4 lb boneless pork loin chops
    1 tbsp canola oil
    2 cups cooked wild rice
    1/2 cup dried cranberries
    1/4 cup chopped dried apricots
    1/4 cup finely chopped scallions
    1 cup chopped walnuts

    Dressing (whisk together; chill):
    4 tsp red wine vinegar
    2 tsp freshly squeezed lemon juice
    1/2 tsp minced garlic
    1/2 tsp Dijon mustard
    1/2 tsp sugar
    1/2 cup canola oil
    salt and pepper to taste

In medium skillet, cook pork in oil; cut in bite-size pieces. In large bowl, combine ingredients. Just before serving, add dressing; toss.

4-6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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