Preparation Time: 15 minutes
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
Servings: 6
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.
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
Servings: 6
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.
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