Special Diets

Pork, Brown Rice, Cherry, and Pecan Salad

• From: National Pork Board

Ingredients

• 4 boneless pork chops, thinly sliced into strips

• 2 Tbs vegetable oil, divided

• 2 Tbs lemon juice

• 2 tsp orange zest, grated

• 2 tsp brown sugar

• 1/2 tsp salt

• 3 cups brown rice, cooked

• 2 medium oranges, peeled and segmented

• 1/4 cup toasted pecans, chopped

• 1/4 cup dried cherries, coarsely chopped

• leaf lettuce

Much of this one-dish luncheon or supper can be prepared in advanced if you know you'll be crunched for time.

Directions

• Heat one tablespoon oil in large nonstick skillet over high heat. Stir-fry pork strips until lightly browned, about 4-5 minutes. In a small bowl stir together remaining oil, lemon juice, orange zest, sugar and salt. In a medium bowl, toss together rice, oranges, pecans and cherries with dressing. Arrange lettuce on a serving platter, mound rice in center, top with pork strips and garnish with extra chopped pecans, if desired.