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 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