Tropical Pork Salad
|Cooked pork||2 Cup (32 tbs), cubed|
|Cooked rice||2 Cup (32 tbs), chilled|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Canned pineapple chunks||8 Ounce|
|Salad dressing||1⁄2 Cup (8 tbs), prepared|
Combine pork, rice, green pepper and celery in bowl.
Drain pineapple chunks; reserve 2 tablespoons juice.
Add pineapple chunks to salad ingredients.
Combine and mix salad dressing, 2 tablespoons pineapple juice, ginger and salt; mix well.
Pour over salad ingredients; toss lightly to coat evenly.
Cover and chill well.
Serve on chilled greens.
Garnish with mint or watercress, if desired.