Post by JJ Judkins on Jun 25, 2012 21:52:02 GMT -6
* Exported from MasterCook *
Pacific Coast Salad
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Salads
Amount Measure Ingredient -- Preparation Method
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3 cups cooked pork loin strips -- chilled
3 cups cooked wild rice -- chilled
1 cup coarsely chopped walnuts
1/4 cup chopped red onion
1 cup cubed fresh pineapple -- chilled
1 cup sliced fresh mushrooms
1/2 pound spinach leaves or purple kale
1 cup fresh raspberries
1 papaya -- sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon salt
Combine raspberry vinegar, olive oil, honey and salt in jar. Cover; shake well. Pour dressing over combined pork, rice, walnuts, onion, pineapple and mushrooms. Toss lightly. Arrange spinach on large serving platter or salad bowl; top with pork mixture.
Arrange raspberries and papaya on top.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per Serving (excluding unknown items): 461 Calories; 24g Fat (44.8% calories from fat); 30g Protein; 35g Carbohydrate; 6g Dietary Fiber; 61mg Cholesterol; 156mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 5813 0 20187 2679 4490 0 5085 0 0 0 0 0 0