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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council