Apple, Pork & Wild Rice Salad

Apple, Pork & Wild Rice Salad

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From: What to Eat with Diabetes 2019

This easy apple and pork salad uses up the leftovers from two separate recipes—Maple-Mustard Pork and Wild Rice Pilaf—for a fast and easy lunch or dinner. Since it's served cold, it's especially good for packing up for work lunches. The simple cider vinegar and honey dressing would be nice on any grain salad.

Ingredients 1 serving

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  • 1 cup chopped apple
  • 1 cooked pork chop, chopped (from Maple-Mustard Pork; see Associated Recipes)
  • ⅔ cup shredded red cabbage
  • ⅓ cup leftover Wild Rice Pilaf (see Associated Recipes)
  • 1 tablespoon cider vinegar
  • 2 teaspoons olive oil
  • ½ teaspoon honey
  • ⅛ teaspoon salt
  • 1 tablespoon slivered almonds, toasted
  • 1 tablespoon thinly sliced scallion

Preparation

  • Prep

  • Ready In

  1. Combine apple, pork, cabbage and pilaf in a medium bowl.
  2. Whisk vinegar, oil, honey and salt in a small bowl.
  3. Drizzle the dressing over the salad; toss to coat. Top with almonds and scallion.
  • Note: See how these recipes come together in our 1,500-calorie diabetes meal plan that features a week's worth of diabetes-friendly meals with streamlined meal-prep tips and an emphasis on fast, easy dishes.

Nutrition information

  • Serving size: 3 cups
  • Per serving: 431 calories; 19 g fat(3 g sat); 6 g fiber; 43 g carbohydrates; 24 g protein; 46 mcg folate; 57 mg cholesterol; 19 g sugars; 3 g added sugars; 207 IU vitamin A; 25 mg vitamin C; 71 mg calcium; 2 mg iron; 480 mg sodium; 661 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 3 fat, 3 lean protein, 1 fruit, 1 starch, 1 vegetable

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