Pineapple, Pork and Pasta Salad

"A simple salad that can be served for lunch or a light summer supper."
 
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Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

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

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