Pineapple, Pork and Pasta Salad

1. 1

   Heat oil in large nonstick skillet over medium-high heat.

2. 2

   Cook pork 4-5 minutes or until nicely browned, stirring frequently.

3. 3

   Remove from heat and cool.

4. 4

   Place in salad bowl.

5. 5

   Meanwhile, cook pasta according to package directions; rinse under cold running water; drain.

6. 6

   Add pasta, pineapple, celery, dates, spinach and mint to salad bowl; toss to combine.

7. 7

   Just before serving, drizzle raspberry vinaigrette over entire mixture.

8. 8

   Toss to coat evenly.

9. 9

   Serve evenly.

10. 10

    *Note: Omit olive oil if using cooked cubed pork.

11. 11

    Combine all ingredients; drizzle with salad dressing; toss before serving.

12. 12

    Serving Suggestions.

13. 13

    While the recipe uses cubed boneless pork chops, this salad is a good way to use leftover pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.