Curried Pork Salad
Give leftover cubed pork tenderloin an additional burst of flavor with the curry-fused dressing in this inspired salad.
- 16 oz cooked pork tenderloin, cut into 1/2-inch cubes
- 2 cups cooked white rice, room temperature
- 1 11 oz can mandarin oranges, drained and reservig 2-3 tablespoons of the juice
- 1/4 cup celery, diced
- 1/4 cup green onion, chopped
- 1/4 cup raisins
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise, low-fat
- 1 Tbs curry powder
- 1/4 cup roasted peanuts, coarsely chopped
- 1/4 tsp salt
- 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.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with toasted pita bread wedges for a lunch or light supper.
Calories from Fat 142 (30%)
(24%)Total Fat 16g
(18%)Saturated Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Total Carbohydrate 45g
(11%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.