While the recipe uses cubed boneless porkchops, this salad is a good way to use leftover pork. A simplesalad that can be served for lunch or a light summer supper.
Recipe: Pineapple, Pork andPasta Salad
1 pound boneless pork chops, cut into1/2-inch cubes (or 3 cups cooked cubed pork)
1 teaspoon olive oil*
8 ounces rotini pasta, uncooked
1 (20-ounce) can pineapple chunks, drained
3/4 cup diagonally sliced celery
1/2 cup chopped dates
2 cups fresh spinach leaves
2 tablespoons chopped fresh mint
4 tablespoons vinaigrette salad dressing
*Omit olive oil if using cooked cubed pork.Combine all ingredients; drizzle with salad dressing; toss beforeserving.
Recipe provided courtesy of Pork: The OtherWhite Meat.
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