Polynesian Pork Salad

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Jul. 29, 2011


Canned sweet potatoes/6 medium size sweet potatoes
Canned hawaiian dressing 5 Tablespoon (Bottled)
Canned sliced pineapple 1 Pound , drained (1 Can)
Cubed cooked pork 2 Cup (32 tbs)
Dairy sour cream 1/2 Cup (8 tbs)
Honey 2 Teaspoon
Curry powder 3/4 Teaspoon
Romaine head 1
Cut chives 2 Tablespoon



1. In a large bowl place sweet potatoes, drizzle over 4 tablespoons of the Hawaiian dressing and toss lightly to mix.

2. Chill at least an hour to season and blend flavors.

3. Keeping 5 of the pineapple slices aside for garnishing salad, cut up the remaining and in a medium-size bowl mix with pork.

4. In a cup blend remaining 1 tablespoon Hawaiian dressing, sour cream, honey and curry powder, pour over pork-pineapple mixture, toss lightly to mix and chill.

5. Line a salad bowl with romaine leaves just before serving and shred remaining into bottom.

6. In a layer on top place sweet-potato slices and in center, spoon pork mixture in a mound.

7. On wax paper roll edges of saved pineapple slices in chives, halve 3 slices and arrange in a ring around pork.


8. To serve top pork with a whole pineapple slice cut remaining slice in half cut one half in half again and arrange on top.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 339Calories from Fat 116

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 404 mg16.83%

Total Carbohydrates 43 g14.3%

Dietary Fiber 3 g12%

Sugars 23 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet