Curried Pork Salad
Served 4/2012 and again 4/2014.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
gluten free
red meat free
contains dairy
contains eggs
pescatarian
- .25 tsp salt
- .25 cup scallions chopped
- 1 2-3lb porketta cooked, .5 in cubes
- 2 cups rice, cooked room temp
- 1 11 oz can mandarin oranges reserve the juice
- .25 cup celery diced
- .25 cup raisins
- .5 cup yogurt plain
- .25 cup mayonnaise
- 1 tbs curry powder to taste
- .25 cup roasted peanuts coarsely chopped
- Carbohydrate 47.3366707388554 g
- Cholesterol 7.08750000443809 mg
- Fat 12.7107311501831 g
- Fiber 2.15941668371044 g
- Protein 8.16382656325562 g
- Saturated Fat 2.10210364649494 g
- Serving Size 1 1 Serving (190g)
- Sodium 258.361208438509 mg
- Sugar 45.1772540551449 g
- Trans Fat 4.63502911818469 g
- Calories 331 calories
In a large bowl, toss pork, rice,oranges, celery, scallions and raisins. In another bowl mix yogurt with Mayo, curry powder and salt. Add reserved orange juice until you get a consistency you like. Pour dressing over salad and toss. Serve in lettuce 'bowls' or romaine stalks. Garnish with peanuts.
