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Plum Pork Wild Rice Salad
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serves 4 |
- 1/4 cup herb vinegar
- 1 tablespoon Dijon-style mustard
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 2 tablespoons diced green onion bulbs
- 2 teaspoons dried parsley flakes
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces mixed salad greens, about 8 cups
- 2 & 3/4 cups thinly sliced carrots
- 1 & 1/2 cups peapods, slivered
- 1 6-ounce package white and wild rice mix, cooked as directed but omit butter
- 10 ounces trimmed roast pork, thinly sliced
- 8 fresh plums, sliced
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For nonfat herb vinaigrette dressing, combine vinegar, mustard, garlic, honey and cornstarch in saucepan.
Stir in 1 cup of water and cook, stirring until thickened.
Stir in green onion, parsley and red pepper.
Chill dressing.
For salad, toss greens with carrots and peapods; turn on to salad plates.
Scoop rice into centre and top with pork and plums.
Drizzle with dressing.
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