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Pork And Pasta Meal In A Salad
Anne M. Lind, Fargo, ND

16 ounces rainbow rotini
1 pound pork tenderloin, thinly sliced and cut into short strips
1-2 tablespoons canola oil
1 cup apple juice
Salt and pepper
teaspoon tarragon
1 cup shredded carrots
1 cup sliced celery
cup finely diced Vidalia or other mild-flavored onion
1 cup sliced ripe olives
1 cup frozen or canned, drained green beans
12 ounces (1 cups) Western dressing
4 ounces ( cup) Italian salad dressing
Ripe olives, garnish

In 12-inch skillet, heat oil. Brown pork strips lightly. Pour apple juice over pork. Season to taste with salt, pepper and tarragon. Simmer until tender, 10 to 15 minutes. Drain and cool pork.

Cook pasta according to package directions; drain. Rinse in cold water and drain. Add carrots, celery, onion, olives, green beans and pork strips.

Combine Western and Italian dressings and toss with salad ingredients. Chill 20 to 30 minutes before serving. Serve in large, chilled bowl. Garnish with ripe olives.

Makes twelve 1-cup servings.

Nutritional Information
Nutrition Analysis: Each serving provides approximately: 400 calories, 15 g protein, 39 g carbohydrates, 2.5 g fiber, 20 g fat, 31 mg cholesterol, 75 mcg folate, 2 mg iron, 698 mg sodium