Porkandricesalad Recipes

PORK AND WILD RICE SALAD

Pork and Wild Rice Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup converted (parboiled) wild rice blend, flavor packet discarded
3 medium carrots, sliced
1/4 teaspoon ground cinnamon
2 tablespoons apple cider vinegar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 pork tenderloin (1 to 1 1/4 pounds), cut into 4 pieces
2 tablespoons extra-virgin olive oil
1/2 cup low-fat plain yogurt
1/4 cup pecans, toasted and finely chopped
1 small clove garlic, finely grated
12 cups mixed baby greens (about 8 ounces)
1/3 cup dried cranberries or dried cherries

Steps:

Preheat the oven to 400 degrees F. Bring a pot of water to a boil, add the rice and cook until tender, 15 to 20 minutes. Drain; rinse under cold water.
Meanwhile, toss the carrots with the cinnamon, 1 tablespoon vinegar, and salt and pepper to taste in a bowl. Sprinkle the pork with 1/4 teaspoon each salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and brown all over, 5 minutes. Add the carrots and cook 2 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the pork registers 150 degrees F, 8 to 10 minutes. Transfer the pork to a cutting board.
Whisk the yogurt, pecans, garlic, the remaining 1 tablespoon vinegar, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a large bowl. Stir in the roasted carrots and pan drippings. Add the greens, dried cranberries and rice and toss. Season with salt and pepper and divide among plates. Slice the pork and add to the salads.

Nutrition Facts : Calories 433, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 76 milligrams, Sodium 413 milligrams, Carbohydrate 42 grams, Fiber 8 grams, Protein 32 grams

PORK AND RICE SALAD

Pork and Rice Salad image

I don't rememeber where I got this recipe, but it's a great way to use leftover white rice from meals or Chinese takeout!

Provided by Parsley

Categories White Rice

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 cups about 1 head Chinese cabbage, shredded
2 cups cubed cooked pork
1 1/2 cups cooled cooked white rice
1 (10 ounce) package frozen peas, thawed
1 small red onion, chopped
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt

Steps:

For salad, toss all salad ingredients together in large bowl.
In a seperate bowl, combine all dressing ingredients and mix well. Pour dressing over salad and toss well to coat.

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