BBQ Pork Salad with Wild Rice Salsa
- 1 1/2 lbs pork tenderloin, (plain or sun dried tomato), cut in bite-size pieces
1 tbsp canola oil
1 pkg (5 oz) mixed spring greens
Salsa (mix together):
1 pkg (9 oz) frozen corn, prepared as directed on pkg, drained
1 tsp seeded, finely diced jalapeno pepper
1/2 cup diced red pepper
2 tbsp finely chopped cilantro
2 tbsp fresh lime juice
1/4 cup diced red onion
1 1/2 cups cooked wild rice
1/2 cup chopped fresh mango or peach
Dressing (whisk together):
1/3 cup BBQ Sauce
2 tbsp canola oil
3 tbsp fresh lime juice
In medium skillet, sauté pork in oil. On large platter, spread greens. Place pork over greens; spoon salsa on top. Drizzle with dressing.
6 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