Family Tree Farms

Family Tree Farms Recipes

Plumcot Pork Wild Rice Salad
Course: Salads

Ingredients

1/4 cup herb vinegar
1 tablespoon Dijon-style mustard
1 tablespoon minced garlic
1 tablespoon honey
2 teaspoons cornstarch
2 tablespoons diced green onion bulbs
2 teaspoons dry parsley flakes
1/4 teaspoon crushed red pepper flakes
8 ounces (about 8 cups) mixed salad greens
2 3/4 cups thinly sliced carrots
1 1/2 cups slivered peapods
1 6-ounce package white and wild rice mix, cooked as directed but omit butter
10 ounces trimmed roast pork, thinly sliced
8 fresh California Plumcots, sliced

Instructions

For nonfat herb vinaigrette dressing, combine vinegar, mustard, garlic. Honey and cornstarch in saucepan. Stir in 1 cup of water and cook, stirring until thickened. Stir in green onion, parsley and red pepper. Chill dressing.

For salad, toss greens with carrots and peapods; turn onto salad plates. Scoop rice into center and top with pork and plums. Drizzle with dressing. Makes 4 servings.