Fruited Pork and Wild Rice Salad

Fruited Pork and Wild Rice Salad

Courtesy of National Pork Board 6 Servings • 15 Min. Prep Time • 35 Min. Marinate Time


3 c. cooked pork loin, cut in julienne strips
3 c. cooked wild rice, chilled
1 c. coarsely chopped walnuts
1/4 c. chopped red onion
1 c. cubed fresh pineapple, chilled (or 1 8-oz. can chunks, drained)
1 c. sliced mushrooms
1 (10-oz.) pkg. fresh spinach leaves, cleaned and torn
1 c. raspberries, cleaned
1 mango, peeled and diced
1/3 c. raspberry vinegar
2 Tbsp. olive oil
2 tsp. honey
1/4 tsp. salt


1. In small bowl stir together vinegar, olive oil, honey and salt.

2. In large bowl toss together pork, rice, walnuts, onion, pineapple and mushrooms; add vinegar mixture and toss to coat evenly.

3. Arrange spinach on large serving platter; top with pork mixture. Arrange raspberries and mango on top.

* Serving Suggestions: This tangy entrée salad pairs choice fruits--pineapple, raspberries, mango--with sophisticated wild rice and fresh spinach. Three cups of cooked pork loin is a little over a pound of pork roast--leftovers from a roast would be perfect in this hearty "day two" device.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:


Calories: 440; Total Fat: 22g; Saturated Fat: 3g; Cholesterol: 50mg; Total Carbs: 37g; Protein: 29g; Sodium: 190mg;

Wine Pairings:

Riesling/Rhine, Chardonnay, Gewürztraminer