CURRIED PORK SALAD
Serves 4.
• 1 cooked tenderloin from leftovers, cut into 1/2-inch cubes
• 2 cups cooked rice, room temperature
• 1 11-ounce can mandarin oranges, drained, and reserving 2-3 tablespoons of the juice
• 1/4 cup diced celery
• 1/4 cup chopped green onion
• 1/4 cup raisins
• 1/2 cup plain yogurt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon curry powder
• 1/4 cup roasted peanuts, coarsely chopped
• 1/4 teaspoon salt
Directions
In large bowl toss together pork, rice, oranges, celery, onion and raisins.
In small bowl, blend reserved juice, yogurt, mayonnaise, curry powder and salt.
Pour dressing over salad; toss gently to coat all ingredients.
Place salad in shallow serving bowl, garnish with peanuts.
Serving Suggestions
Leftovers are cubed and given a additional burst of flavor with the curry-fused dressing. Simply serve with toasted pita bread wedges for a lunch or light supper.
Nutrition Facts
Calories 410 calories; Protein 31 grams; Fat 11 grams; Sodium 370 milligrams; Cholesterol 80 milligrams; Saturated Fat 3 grams; Carbohydrates 47 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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