Curried Pork Salad

• From: National Pork Board

Ingredients

• 16 oz cooked pork tenderloin, cut into 1/2-inch cubes

• 2 cups cooked white rice, room temperature

• 1 11 oz can mandarin oranges, drained and reservig 2-3 tablespoons of the juice

• 1/4 cup celery, diced

• 1/4 cup green onion, chopped

• 1/4 cup raisins

• 1/2 cup plain yogurt

• 1/4 cup mayonnaise, low-fat

• 1 Tbs curry powder

• 1/4 cup roasted peanuts, coarsely chopped

• 1/4 tsp salt

Give leftover cubed pork tenderloin an additional burst of flavor with the curry-fused dressing in this inspired salad.

Directions

• In large bowl toss together pork, rice, oranges, celery, onion and raisins. In small bowl, blend reserved juice, yogurt, mayonnaise, curry powder and salt. Pour dressing over salad; toss gently to coat all ingredients. Place salad in shallow serving bowl, garnish with peanuts.