Preparation Time: 30 minutes
1 1/2 cups cubed (3/4-inch) cooked Armour pork roast (1 1/2 to 2 cups)
2 cups chilled cooked rice
1/2 cup chopped green pepper
1/2 cup sliced celery
1 8-ounce can pineapple chunks in juice
1/2 cup salad dressing
1/4 teaspoon ginger
1/4 teaspoon salt
Crisp salad greens
Mint or watercress garnish, optional
Servings: 4
Combine pork, rice, green pepper and celery in bowl. Drain pineapple chunks; reserve 2 tablespoons juice. Add pineapple chunks to salad ingredients. Combine and mix salad dressing, pineapple juice, ginger and salt; mix well. Pour over salad ingredients; toss lightly to coat evenly. Cover. Chill well. Serve on salad greens. Garnish with mint or watercress.
1 1/2 cups cubed (3/4-inch) cooked Armour pork roast (1 1/2 to 2 cups)
2 cups chilled cooked rice
1/2 cup chopped green pepper
1/2 cup sliced celery
1 8-ounce can pineapple chunks in juice
1/2 cup salad dressing
1/4 teaspoon ginger
1/4 teaspoon salt
Crisp salad greens
Mint or watercress garnish, optional
Servings: 4
Combine pork, rice, green pepper and celery in bowl. Drain pineapple chunks; reserve 2 tablespoons juice. Add pineapple chunks to salad ingredients. Combine and mix salad dressing, pineapple juice, ginger and salt; mix well. Pour over salad ingredients; toss lightly to coat evenly. Cover. Chill well. Serve on salad greens. Garnish with mint or watercress.
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