Teriyaki Wild Rice Salad

1¼ lbs boneless pork loin chops, cooked and cubed
4 cups cooked wild rice
1¾ cups chopped fresh spinach
½ cup dried cranberries
1/3 cup pine nuts or sesame seeds, toasted
1 can (11 oz) mandarin oranges, drained
¼ cup roughly chopped cilantro leaves
1 cup frozen Green Giant® Veggie Spirals™ Carrot, prepared as directed on bag, cooled and chopped

Dressing (whisk together; chill):
1/3 cup teriyaki sauce
2 tbsp rice vinegar
½ tsp each: garlic powder, onion powder, and kosher salt
¼ tsp ground black pepper
1 tbsp sugar
1/3 cup canola oil
1 tbsp sesame seeds, toasted

In large bowl, combine ingredients. Add dressing just before serving; toss.

Recipe compliments of the Minnesota Cultivated Wild Rice Council