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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council