Wild Rice & Pork Salad
- 4 cups cooked wild rice
1 pkg (9 oz) frozen corn, prepared as directed on pkg, drained and chilled
6 green onions, chopped
1 medium seedless cucumber, chopped
1 lb pork tenderloin, cooked and cut in bite-size pieces
½ cup chopped smoked almonds
Dressing (whisk together):
½ cup red French dressing
1/4 cup mayonnaise
1/3 cup chopped parsley
½ tsp dill weed
In large bowl, toss salad ingredients except pork and almonds. Add dressing; toss. Top with pork and almonds.
6-8 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.
Powered by
Recipe compliments of the Minnesota Cultivated Wild Rice Council