Wild Rice & Pork Salad Gribiche
Roxanne Chan, Albany, CA
2020 Wild Rice Recipe Contest Finalist
- 1 lb boneless pork loin chops, cooked and cubed
3 cups cooked wild rice
1 cup baby arugula
¼ cup diced red onion
1 large tomato, chopped
1/3 cup feta cheese, crumbled
orange zest, garnish
Dressing (whisk together):
4 tbsp canola oil
2 large eggs, hard boiled and chopped
2 tbsp toasted pine nuts
2 tbsp capers
2 tbsp chopped roasted red bell pepper
2 tbsp chopped parsley or cilantro
1 tbsp white balsamic vinegar
1 tsp Dijon mustard
In large bowl, combine ingredients. Add dressing; toss. Garnish.
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