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Ingredients
-
3 cups cooked wild rice
- 1 lb boneless pork tenderloin, cooked and cut into bite-size pieces
- 1 cup pineapple tidbits (from 20 oz can, reserve juice)
- 4 large eggs, scrambled, separated into bite-size pieces
- 1 small red onion, diced
- 3 mini sweet red peppers, seeded and diced
- 6 large butter lettuce leaves
Dressing (whisk together; chill):
- 1/3 cup reserved pineapple juice
- 3 tbsp mango preserves
- 2 tbsp soy sauce
- 1 tbsp canola oil
- 1 tsp rice vinegar
Directions
In large bowl, combine ingredients except lettuce. Add dressing; toss. Divide salad over lettuce leaves.
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