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grilled pork and wild rice salad
  • 3 cups Pork Loin strips, grilled
  • 3 cups cooked and cooled, Chieftain's Dry Roasted Wild Rice
  • 1 cup coarsely chopped black walnuts
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green onions
  • 1 cup pineapple tidbits
  • 1 cup sliced shiitake mushrooms
  • 1 10 oz. package fresh spinach leaves, cleaned and torn
  • 1 cup raspberries, cleaned
  • 1 mango or papaya, peeled and diced
  • 1/3 cup raspberry flavored vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 1/4 teaspoon salt

Mix together in a small bowl the vinegar, olive oil, honey and salt. In a large bowl toss together the grilled pork, wild rice, black walnuts, onions, shiitake mushrooms and pineapple tidbits; add vinegar mixture and toss to coat evenly. Arrange spinach on large serving platter; top with pork mixture. Garnish with raspberries and mango or papaya.  Serve.