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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council