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1 pound boneless pork chops, cut into 1/2-inch cubes
(OR 3 cups cooked cubed pork)
1 teaspoon olive oil*
8 ounces rotini pasta, uncooked
1 20-oz. can pineapple chunks, drained
3/4 cup diagonally sliced celery
1/2 cup chopped dates
2 cups fresh spinach leaves
2 tablespoons chopped fresh mint
4 tablespoons vinaigrette salad dressing
Heat oil in large nonstick skillet over medium-high heat.
Cook pork 4-5 minutes or until nicely browned, stirring frequently.
Remove from heat and cool. Place in salad bowl.
Meanwhile, cook pasta according to package directions; rinse under cold running water; drain.
Add pasta, pineapple, celery, dates, spinach and mint to salad bowl; toss to combine.
Just before serving, drizzle raspberry vinaigrette over entire mixture.
Toss to coat evenly. Serve evenly.
*Note: Omit olive oil if using cooked cubed pork. Combine all ingredients; drizzle with salad dressing; toss before serving.
While the recipe uses cubed boneless pork chops, this salad is a good way to use leftover pork. A simple salad that can be served for lunch or a light summer supper.
Calories 561 calories; Protein 31 grams; Fat 16 grams; Sodium 184 milligrams; Cholesterol 55 milligrams; Saturated Fat 4 grams; Carbohydrates 76 grams; Fiber 5 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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