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Pineapple, Pork and Pasta Salad

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“A simple salad that can be served for lunch or a light summer supper.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Cook pork 4-5 minutes or until nicely browned, stirring frequently.
  3. Remove from heat and cool. Place in salad bowl.
  4. Meanwhile, cook pasta according to package directions; rinse under cold running water; drain.
  5. Add pasta, pineapple, celery, dates, spinach and mint to salad bowl; toss to combine.
  6. Just before serving, drizzle raspberry vinaigrette over entire mixture.
  7. Toss to coat evenly. Serve evenly.
  8. *Note: Omit olive oil if using cooked cubed pork. Combine all ingredients; drizzle with salad dressing; toss before serving.
  9. Serving Suggestions.
  10. While the recipe uses cubed boneless pork chops, this salad is a good way to use leftover pork.

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