Pork Roast Wild Rice Salad

Lori McLain, Denton, TX
2026 Wild Rice Recipe Contest Finalist

2 cups cooked wild rice
12 oz boneless pork shoulder roast, cooked and shredded
1 cup each, thawed: frozen seasoning blend vegetables (bell peppers, onions, celery) and frozen peas
½ cup cherry tomatoes, quartered
1/3 cup each: roasted pepitas, dried blueberries, and dried cranberries

Dressing (whisk together; chill):
2 tbsp apple cider vinegar
1 tsp each: salt, ground black pepper, and sugar
1 tbsp onion powder
3 tbsp canola oil

In large bowl, combine ingredients. Add dressing; toss.

Nutrition 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. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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