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Pear Pork Wild Rice Salad


8 cups assorted torn mixed salad greens
16 oz package white and wild rice mix
1/2 lb carrots, julienne or thinly sliced strips
1/2 red onion, thinly sliced
1/4 lb. peapods, optional
10 oz. well-trimmed cooked, chilled roast pork OR chicken, thinly sliced
4 fresh California Bartlett pears, sliced
Low-fat bottled Italian dressing


To prepare rice: cook as directed but omit butter, then refrigerate. Meanwhile, toss greens with carrots, onion slices and peapods. Line 4 individual plates with salad mixture. Scoop chilled rice into center; top with chilled pork and pears. Drizzle with dressing.